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
- Crimini mushrooms
- medium dry sherry
- dried tarragon and thyme
- frozen peas
- stock (vegetable or meat)
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.
This comforting Mushroom Pork Stew is full of earthy flavors and fresh ingredients. Super hearty and oh-so-delicious, it's a quick and easy pork stew recipe that will become a family favorite!
- 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
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.