Adapted from Cuisine at Home
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1-1/2 pound pork tenderloin, trimmed, cut into 2″ pieces, dried with paper towels, seasoned with salt and black pepper
8 ounce cremini mushrooms, quartered
1/2 cup sliced leeks or shallots
1/2 cup diced carrot (1 carrot)
2 Tablespoons all-purpose flour
1/4 cup dry sherry or white wine
3/4 cup apple cider or juice
3/4 cup low-sodium chicken broth
1 Tablespoon minced fresh thyme
1 Tablespoon cornstarch dissolved in 1 Tablespoon water (optional)
Salt and black pepper to taste
Diced Granny Smith apple
Fresh thyme sprigs
Heat oil and butter in a saute pan or Dutch oven over medium-high heat. Add pork and saute until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.
Sweat mushrooms, leeks and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute.
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 Tablespoon thyme. Simmer stew until thickened, 5 minutes. After 5 minutes I still wanted a tad more thickness so I slowly added 1 Tablespoon of cornstarch dissolved in 1 Tablespoon water to the stew. Season with salt and pepper.
Serve stew over Apple-Potato Mash (recipe below). Garnish each serving with diced apple and a sprig of thyme.
Apple-Potato Mash
2 pounds Yukon Gold potatoes, peeled and cubed
1 Granny Smith apple, peeled and cubed
1/2 cup half and half
4 Tablespoons unsalted butter
Salt and white pepper to taste
Boil potatoes and apple in a pot of salted water until tender, about 15 minutes; drain. Return potatoes to pot over medium heat to dry, 1 minute. Remove pot from heat; add half and half and butter. Mash mixture with a potato masher, then season with salt and white pepper.
- Recipe courtesy of noblepig.com.