you shall have it tomorrow a.m., MS!!
Here you go Lorraine - this really is tasty, fast and easy to put together for a fast dinner.
Pork & Mushroom Stew –
C@H, Issue #83
1 T. olive oil
1 T. unsalted butter
1 1/2 lbs. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt & pepper (I used only 3/4 lb. and cut in bite-size pieces – it was plenty!)
4 oz. crimini mushrooms, quartered
1/2 cup sliced leeks or shallots
1/2 cup diced carrot (1 carrot)
2 T. 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 T. minced fresh thyme
Salt and pepper to taste
Diced Granny Smith apple
Fresh thyme sprigs
Het oil and butter in a sauté pan over med-high heat. Add pork and sauté 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 to 4 min. 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 med-low. Add pork with residual juices and 1 T. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.
Serve with Apple-Potato Mash. Garnish each serving with diced apple and a sprig of thyme.