Pork And Mushroom Stew - cooking recipe

Ingredients

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

Preparation

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.