I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
I'm in the best mood right now, wanna know why? Because as I sit here and type, two angels from heaven, I mean, maintenance men are fixing my oven!!! Sure, I have to sit and listen to a certain cheating wife, and a son that refuses to potty train, but hey, they could talk about world domination for all I care, at least I'll have an oven! Now my head is reeeeling with all of the delicious baked possibilities. No doubt I'll be leaving the grocery store today with a cart full of flour and sugar. It's a good day indeed!
Now onto something just as fantastic, this stew is another one of those dishes that goes straight into the top ten list of things I've ever made. When you think of a hearty stew with pork and mushrooms, the last adjective you'd probably think to describe it would be sexy, but let me tell you, this is one sexy stew! It's rich, earthy, full of soul and enticement. It's velvety on the tongue and will warm your whole body. Oh yes, this is a stew that will seduce you, and hopefully again and again.
Serve this over mashed potatoes, put on some Marvin Gaye, and thank me later.
Pork and Mushroom Stew By Cuisine at Home October 2010
1 TB olive oil 1 TB unsalted butter 1 1/2 lb pork tenderloin, trimmed and cut into 2-inch pieces and seasoned with salt and pepper 8 oz cremini mushrooms quartered 1/2 sliced leeks or shallots 1/2 cup diced carrots 2 TB all purpose flour 1/2 cup dry sherry or white wine 3/4 cup apple cider or juice 3/4 cup low sodium chicken broth 1 TB minced fresh thyme salt and pepper to taste diced Granny Smith Apple
1. Heat oil and butter in a saute pan over medium-high. Add pork and saute until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.
2. Sweat mushrooms, leeks and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute.
3. Deglaze 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 TB thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.
4. Serve over mashed potatoes, garnish with diced apples and a sprig of thyme.