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.
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, 3–4 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.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 119mg 39%
Sodium 133mg 5%
Carbs 15g 5%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.