Pork and Mushroom Stew
Servings 4
Equipment
- Large skillet
Ingredients
- Creamy mashed potatoes if desired (click the link above for the recipe)
- 1 tbsp olive oil
- 1 lb pork tenderloin cut into two-inch pieces
- 1 tbsp butter
- 8 oz cremini mushrooms quartered
- ½ cup shallots sliced
- 1 carrot diced
- 2 tbsp flour
- ¾ 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
Instructions
- Make mashed potatoes (the recipe link is above).
- Remove the silver skin from the pork tenderloin, then cut it 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 in a large skillet over medium-high heat. Once the pan is HOT, add the pork and cook until browned on both sides, about 2 minutes per side.
- Remove pork to a plate; cover with a foil tent.
- Add the butter to the same large skillet over medium-high heat. Add the mushrooms, carrot, and shallots, and cook, stirring often, until softened, 3-4 minutes.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Add the apple cider to the pan, scraping up any bits on the bottom of the skillet, and add the chicken broth. Bring to a boil. Reduce the 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.