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Lunch / Dinner

Pork & Mushroom Stew

When time is limited, pork tenderloin is an ideal ingredient for a fast-cooking stew. Since it’s already tender, it doesn’t require hours of braising time — this one only takes 30 minutes to prepare.


4 servings (4 cups)

Total Time

30 minutes

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Heat oil and butter in a sauté pan over medium-high. Add pork and sauté until brown on both sides, about 2 minutes per side. Transfer pork to a plate.

Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 34 minutes. Stir in flour and cook 1 minute.

Deglaze pan with sherry, scraping up any brown bits; reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with accumulated juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.

Top servings with apple and a sprig of thyme.


To trim the tenderloin, remove any loose fat, then slip a knife under the silverskin to cut it away.

Because of its shallow depth, a sauté pan works the best for cooking the stew quickly.

Because of its shallow depth, a sauté pan works the best for cooking the stew quickly.

Nutritional Facts

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