Categories: Main Dish, Pork, Stew

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 1/2 lbs pork tenderloins, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and pepper
• 8 ounces cremini mushrooms, quartered
• 1/2 cup sliced leeks or 1/2 cup shallot
• 1/2 cup diced carrot (1 carrot)
• 2 tablespoons all-purpose flour
• 1/4 cup dry sherry or 1/4 cup white wine
• 3/4 cup apple cider or 3/4 cup apple juice
• 3/4 cup low-sodium chicken broth
• 1 tablespoon minced fresh thyme
• salt
• black pepper
• diced granny smith apple
• fresh thyme sprig

Directions

1. Heat the oil and butter in a saute pan over med-high heat.

2. Add in pork and saute until brown on both sides, about 2 minutes per side.

3. Remove pork to a plate; set aside.

4. Sweat mushrooms, leeks, and carrot in the same pan over medium heat until softened, 3-4 minutes.

5. Stir in the flour and cook 1 minute.

6. Deglaze the pan with sherry, scraping up any bits on the bottom of the pan; reduce until evaporated.

7. Stir in cider and broth; bring to a boil.

8. Decrease heat to med-low; add pork with residual juices and 1 T thyme.

9. Simmer stew until thickened, 5 minutes; season with salt and pepper.

10. Serve stew with Apple-Potato Mash (they actually serve the stew over the mash).

11. Garnish each serving with diced apple and a sprig of thyme.

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