I love opening my g-mail account and finding another recipe from Cuisine at Home (www.cuisineerecipes.com). They are unfailingly delicious, and this recent recipe was no exception.
As usual, I made some modifications to the recipe. I cut the pork into thin strips, substituted white chanterelles for the cremini mushrooms, thickened the sauce a bit more than the recipe called for and served it over egg noddles. And, what was Steven's verdict on this modified Cuisine at Home recipe: "It's definitely a keeper!"
Oh, and don't forget the Granny Smith apple garnish. It adds a crispness, color and appeal that makes the dish even more special!
White chanterelles worked well in this dish.
Pork & Mushroom Stew
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds pork tenderloin, trimmed, cut into 2 inch pieces, dried with paper towels, seasoned with salt and black pepper
8 ounces cremini mushrooms, quartered
1/2 cup sliced leeks or shallots
1/2 cup diced 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 thyme
Salt and black pepper to taste
Diced Granny Smith apple
Fresh thyme sprigs
- Heat oil and butter in a saute pan 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 thyme. Simmer until thickened, 5 minutes. Season with salt and pepper.
- Garnish each serving with diced apple and a sprig of thyme.