½ tablespoon extra lite olive oil
½ tablespoon butter
1 lb. pork tenderloin, silver skin removed, cut into two inch cubes
8 oz. shitake mushrooms, sliced thickly
½ cup shallots, sliced
1 carrot, diced
2 tablespoon flour
¾ cup apple cider
1 cup chicken broth
1 tablespoon fresh thyme, minced
Sea salt and freshly cracked pepper, to taste
Granny smith apple, diced
Fresh parsley, shredded for garnish
1. Pat pork cubes dry with a paper towel then season the cubes with sea salt and freshly ground pepper and toss to cover.
2. Heat the olive oil and butter in a large skillet or pan over medium high heat. When the pan is very hot, add the pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a bowl and cover loosely with tin foil.
3. Add the mushrooms, carrot, and shallots in the same pan over medium heat. Cook until softened, 3-4 minutes.
4. Sprinkle the flour on top of the vegetables and stir. Continue to cook for about 1 minute.
5. Add the apple cider to the pan, scraping up any bits on the bottom of the pan.
6. Add the chicken broth and bring mixture to a boil. Simmer for about 5 minutes.
7. Reduce heat to medium low, return the pork with its residual juices to the pan.
8. Add the minced thyme and stir gently.
9. Simmer stew until thickened, 15 to 20 minutes.
10.Test the seasoning and adjust if necessary.
11. Place the stew in a serving bowl and top with diced apple and parsley.