Best Pork And Mushroom Stew Recipes

Pork Tenderloin and Mushroom Stew with Apple Potato Mash Recipe - (4.7/5) image

Provided by á-2063

Number Of Ingredients 14

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
Salt and black pepper to taste
Diced Granny Smith apple
Fresh thyme sprigs

Steps:

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. 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.

Pork and Mushroom Stew image

Provided by ratherbeswimmin

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 lbs pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and pepper
8 ounces cremini mushrooms, quartered
1/2 cup sliced leeks or 1/2 cup shallot
1/2 cup diced carrot (1 carrot)
2 tablespoons all-purpose flour
1/4 cup dry sherry or 1/4 cup white wine
3/4 cup apple cider or 3/4 cup apple juice
3/4 cup low-sodium chicken broth
1 tablespoon minced fresh thyme
salt
black pepper
diced granny smith apple
fresh thyme sprig

Steps:

Heat the oil and butter in a saute pan over med-high heat.
Add in 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 the same pan over medium heat until softened, 3-4 minutes.
Stir in the flour and cook 1 minute.
Deglaze the pan with sherry, scraping up any bits on the bottom of the pan; reduce until evaporated.
Stir in cider and broth; bring to a boil.
Decrease 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 stew with Apple-Potato Mash (they actually serve the stew over the mash).
Garnish each serving with diced apple and a sprig of thyme.

Nutrition Facts : Calories 395.1, Fat 15.9, SaturatedFat 5.6, Cholesterol 119.9, Sodium 245.8, Carbohydrate 10.4, Fiber 1.1, Sugar 2.8, Protein 38.1

Pork & Mushroom Stew with Potato and Apple Mash Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 18

HEAT:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 1⁄2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper
SWEAT:
8 oz. cremini mushrooms, quartered
1 ⁄2 cup sliced leeks or shallots
1 ⁄2 cup diced carrot (1 carrot)
2 Tbsp. all-purpose flour
DEGLAZE:
1 ⁄4 cup dry sherry or white wine
3 ⁄4 cup apple cider or juice
3 ⁄4 cup low-sodium chicken broth
Salt and black pepper to taste
1 Tbsp. chopped fresh thyme (optional)
GARNISH:
Diced Granny Smith apple
Fresh thyme sprigs

Steps:

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. 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 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper. Garnish each serving with diced apple and a sprig of thyme. For the potatoes: Cook potatoes (I prefer to use Yukon Gold), and mash. Add half the diced green apple and, for extra flavor, add some roasted garlic. Layer a bowl with potatoes and heap on some of that delicious stew. Nutrition Information (excluding potatoes): Per serving: 332 cal; 12g total fat (4g sat); 119mg chol; 133mg sodium; 15g total carbs; 2g fiber; 39g protein