Pork, Sage And Apple Stew With Cannellini Bean Mash - cooking recipe

Ingredients

2 tbsp butter
1 tbsp olive oil
1 None onion, cut into thin wedges
1 large Granny Smith apple, peeled, cored and cut into 16 wedges
10 None fresh sage leaves, plus 8 additional leaves, for garnish
3/4 cup hard apple cider
1 lb pork tenderloin, trimmed and sliced
1 tbsp flour
3/4 cup chicken stock
1 tbsp coarse grain mustard
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 cup snipped fresh chives
2 tbsp extra-virgin olive oil

Preparation

Heat half the butter and half the olive oil in a large saucepan on medium-high heat. Cook onion, apple and sage for 8 mins, or until golden. Add cider and boil for 3 mins to evaporate alcohol. Remove from pan and set aside.
Heat remaining butter and olive oil in same pan on high heat. Add pork and cook for 2 mins, or until browned all over. Sprinkle with flour; cook for 1 min. Add stock and mustard; stir well.
Return apple mixture to pan. Reduce heat to medium; simmer for 5 mins, or until pork is cooked.
Meanwhile, place cannellini beans and chives in a food processor. With motor running, drizzle oil in a slow stream (don't over-process as you want a chunky mash). Season with salt and black pepper.
Season stew with salt and black pepper. Serve with cannellini mash and sprinkled with additional sage leaves.