Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 ½ pounds pork tenderloin
- 8 ounces cremini mushrooms
- ½ cup sliced leeks
- ½ cup diced carrots
- 2 tablespoons flour
- ¼ cup white wine
- ¾ cup apple cider
- ¾ cup chicken broth
- salt and pepper to taste
- diced granny smith apples
- 1 tablespoon dried thyme
- 2 pounds Yukon gold potatoes, peeled and chopped
- 1 Granny Smith apple, peeled and chopped
- ¼ cup half and half
- 2 tablespoons unsalted butter
- salt, white pepper and nutmeg to taste
Directions
Heat oil and butter in saute pan over medium high heat. Season pork with salt and pepper that have been cut into 2 inch pieces. Saute on all sides. Remove and set aside. Sweat mushrooms, leeks, and carrots over medium heat 3-4 minutes, Str in flour and cook one minute. Deglaze with wine, let reduce. Stir in cider and broth. Bring to a boil and reduce to medium-low heat. Add pork and its juices and thyme. Simmer and season with salt and pepper. Garnish with apples. Boil potatoes and apple in salted water until tender. Drain and return to the pan. Add 1/2 and 1/2 and butter. Mash with masher and season. Can garnish with addition apples if desired. |