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Pork and Mushroom Stew
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1
Reviews
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By:
Janice Long
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Pork and Mushroom Stew Recipe uses super tender pork tenderloin married with mushrooms, carrots, shallots, white wine, apple cider, chicken broth and thyme to create this delicious pork stew recipe.
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INGREDIENTS
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1 Tbsp. olive oil
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1 Tbsp. unsalted butter
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1 1/2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned
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8 oz. cremini mushrooms,
quartered
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1/2 cup sliced leeks or shallots
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1/2 cup diced carrot (1 carrot)
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2 Tbsp. all-purpose flour
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1/4 cup dry sherry or white wine
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3/4 cup apple cider or juice
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3/4 cup low-sodium chicken broth
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1 Tbsp. minced fresh thyme
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Salt and black pepper to taste
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Diced Granny Smith apple
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Fresh thyme sprigs
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DIRECTIONS
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1:
Heat oil and butter in a saute pan
over medium-high. Add pork and
saute until brown on both sides,
about 2 minutes per side. Remove
pork to a plate; set aside.
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2:
Sweat mushrooms, leeks, and
carrot in same pan over medium
heat until softened, 3-4 minutes.
Stir in flour and cook 1 minute.
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3:
Deglaze the pan with sherry,
scraping up any bits on bottom of
pan, and reduce until evaporated.
Stir in cider and broth; bring to a
boil. Reduce heat to medium-low.
Add pork with residual juices and
1 Tbsp. thyme. Simmer stew until
thickened, 5 minutes; season with
salt and pepper.
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4:
Serve stew with Apple-Potato
Mash (search for recipe). Garnish each serving with
diced apple and a sprig of thyme.
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