Pork & Mushroom Stew

Recipe & Photos by Pam from fortheloveofcooking.net

 

• 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
  
  

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 the 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 thyme sprig and diced apples. Enjoy.