Easy Pork and Mushroom Stew Recipe
This comforting Easy Pork and Mushroom Stew is full of earthy flavors and fresh ingredients. Super hearty and delicious, it's a quick and easy pork stew recipe that will become a family favorite!
Servings: 4 servings
Calories: 416kcal
Ingredients
- olive oil for the pan
- 1½ cups diced onion approx. bite-sized
- 1 tablespoon finely chopped garlic
- 1 pound cremini or button mushrooms washed, dried, thinly sliced
- 2 teaspoons dried thyme
- 1 tablespoon fresh tarragon washed, dried
- ¼ cup medium dry sherry
- 1½ pounds pork tenderloin cut into bite-sized pieces
- ⅓ cup vegetable or meat stock
- 1⅓ cups frozen peas thawed
- salt and freshly ground black pepper
Instructions
- Sauté the onions. Coat the bottom of a large skillet (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 and slightly golden, about 7 minutes.
- Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high, move the onions to one side, and add about half of the mushrooms to the empty space. Once they've shrunk a bit, mix them into the onions and move everything to the side. Now add the other half of the mushrooms, and continue to sauté until everything is slightly golden and tender, about 10 minutes.Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that’s stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
- Add the pork and cook. 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.
- Season and serve. Season generously with salt and pepper to taste. (Here's How to Season to Taste.) Serve over rice, pasta or a toasted baguette.
Notes
Saucier stew: use 1 cup stock and thicken with 1 tablespoon cornstarch mixed into 2 tablespoons cold water.
Thyme: use 2 tablespoons fresh instead of 2 teaspoons dried.
No sherry? Dry white wine, vermouth or an equal amount of stock works too.
Swap the peas: steamed broccoli or fresh spinach work well.
Gluten-free: use stock labeled gluten-free.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 416kcal | Carbohydrates: 19g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 182mg | Potassium: 1430mg | Fiber: 5g | Sugar: 8g | Vitamin A: 453IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 4mg