When I saw a picture of this stew on the cover of Cuisine at Home I knew I would be making it immediately. I love pork with apples so I was excited to give this recipe a try. The magazine served the stew over apple-potato mash but I decided to just make regular mashed potatoes instead. The pork was extremely tender and the sauce was AMAZING. You serve the stew topped with pieces of granny smith apples and I loved the flavor and texture they gave to the stew. This dish was a huge hit with my entire family… my kids really loved it.
Pork and Mushroom Stew:Ingredients:
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 lb pork tenderloin, cut into two-inch pieces
- 8 oz cremini mushrooms, quartered
- 1/2 cup shallots, sliced
- 1 carrot, diced
- 2 tbsp flour
- 3/4 cup apple cider
- 1 cup chicken broth
- 1 tbsp fresh thyme, minced
- Sea salt and freshly cracked pepper, to taste
- Granny smith apple, diced
- Fresh thyme leaves for garnish
- Mashed potatoes (recipe here)
Make mashed potatoes (recipe here). I used 6 Yukon gold potatoes and I left out the roasted garlic for this recipe.
Remove the silver skin from the pork tenderloin then cut into two-inch pieces. Pat dry with a paper towel then season the slices (both sides) with sea salt and freshly cracked pepper, to taste. Heat the olive oil and butter in a skillet over medium-high heat. Once the pan is HOT add the pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a plate; cover with a tin foil tent.
Add the mushrooms, carrot, and shallots in the same skillet over medium heat. Cook until softened, 3-4 minutes. Stir in the flour and cook for 1 minute.
Add the apple cider to the pan, scraping up any bits on the bottom of the pan, add the chicken broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and minced thyme. Simmer stew until thickened, 5 minutes; taste and re-season with sea salt and freshly cracked pepper. Serve over mashed potatoes and top with a thyme sprig and diced apples. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net