Mushroom Pork Stew is full of earthy flavors and fresh ingredients. Super hearty, comforting and oh-so-delicious, it’s a quick and easy pork stew recipe that will become a family favorite! 
If you’ve been following Cooking On The Weekends for a while, you know I’m someone who loves being in the kitchen — delectable briskets cooking all day, yummy bread puddings that soak up aromatic ingredients for hours, scrumptious casseroles that involve layer after layer . . . and the list goes on.
That said, sometimes I just need to feed my family in a quick and easy way. So while I will cut the time and complexity, I will never cut the deliciousness! Case in point: this Caramelized Mushroom Pork Stew.
What’s in Quick and Easy Mushroom Pork Stew?
- pork tenderloin
- onion
- garlic
- Crimini mushrooms
- medium dry sherry
- dried tarragon and thyme
- frozen peas
- stock (vegetable or meat)
- cream
What makes this recipe quick and easy?
- This is all made in one pot.
- When cut into bite-sized pieces, pork tenderloin only takes a few minutes to cook all the way through.
- It’s a rustic stew, so the cuts don’t have to be precise.
- The flavors come together very quickly, though it will taste like it took hours because it’s so rich and the flavors are deep.
What to Serve with Mushroom Pork Stew
When I make this one-pot, quick and easy stew I serve it over rice. You can also serve it with pasta or toasted crusty bread. All of these are foods that will easily soak up any extra sauce, which is divine!
Enjoy this super yummy, quick and easy pork stew recipe
If you’re as into stews as I am, you might like to follow my STEWS Pinterest Board:
- It has over 45 stew recipes.
- I’m constantly updating it with new recipes from around the web.
- The stew recipes range from vegan and vegetarian to beef and pork.
Quick and Easy Caramelized Mushroom & Pork Stew Recipe
Ingredients
- olive oil for the pan
- 1½ pounds pork tenderloin, cut into bite-sized pieces
- 1½ cups onion, diced or sliced
- 1 tablespoon garlic, minced
- 1 teaspoon dried tarragon
- 2 teaspoons dried thyme
- 2 pounds Crimini or Button mushrooms, washed and dried, thinly sliced
- ¼ cup medium dry sherry
- 1⅓ cup frozen peas, thawed
- ⅓ cup vegetable stock (meat stock can be used too)
- 2 tablespoons heavy cream
- salt and freshly ground black pepper
Instructions
- Coat the bottom of a large sauté pan (12-inch, at least) with olive oil and place it over medium-high heat.
- Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft, about 5 minutes.
- Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a wooden spatula, scraping anything that’s stuck to the bottom off and into the mixture.
- Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through — about 5 minutes — add the peas and cream.
- Season generously with salt and pepper to taste, and cook for another couple minutes, just to be sure all of the ingredients are blended and hot. (Here's How to Season to Taste.)
- Serve over rice, pasta or a toasted baguette.
Christina | Christina's Cucina says
Oh so sorry to hear about your dad’s surgery and slow recovery, Valentina! FB is so bad about hiding posts, not just on our food pages, but personal ones, too! I hope he gets better, quicker each day! Will keep him in my prayers, too–and the stew looks fab, especially those mushrooms!!
valentina says
Aww, thank you my friend! XOXO
Feestzaal says
Your dad’s doctor said the wise thing and I hope and pray that God helps your dad to recover fast. The stew looks delicious and I’ll definitely try this. Thanks for sharing!!
valentina says
Thank you so very much for these kind words. I truly appreciate it. And enjoy the stew. 🙂 xoxo
David says
I can only imagine how hard it must be to see slow progress… but progress in any amount is good!
The stew looks lovely – and I love anything with pork tenderloin. It’s such a great cut if meat!
valentina says
Thank you David. I love pork tenderloin — so tender and so quick to cook. 🙂 (My dad is now doing better — new update coming today!) XOXO
estelle says
wow those mushrooms look sooooo juicy though!!!! I haven’t made many stews(have I ever made a stew?) but this winter, i’m going to change that.
valentina says
Thank you, Estelle! Enjoy! 🙂 ~Valentina
Adrianne says
What a great dinner recipe! Mushrooms are one of my faves so you won be over right there. Thanks for another great recipe!
valentina says
Thank you, Adrianne! Hope you love it! 🙂 Valentina
Ilona says
This will be a perfect comforting weeknight dinner!
valentina says
Thank you! Enjoy! 🙂 ~Valentina
Emily says
This stew looks so comforting and delicious, hope your dad gets well soon!
valentina says
Many thanks, Emily. I wrote this recipe a while ago and now my dad is better. 😀 Appreciate the good thoughts! ~Valentina
Yuna Ko says
What can I replace the half and half with?
valentina says
Hi there! You can use vegetable or meat stock or broth. It will have a slightly lighter feel to it, but still be great! Enjoy and have a lovely weekend. 🙂 ~Valentina
Veronica says
This looks great. Need to double for group of hungry guys. Any tips on getting the pork very tender? Tks
valentina says
Hi Veronica, Hope I’m seeing this in time. Doubling will work great, and the key to keeping the pork tender is just to cook it just only until it’s cooked through, and no more. It will cook very quickly so it’ll only take a few minutes. Enjoy and thanks for checking out and cooking my recipes. 🙂 ~Valentina