Admittedly, I’m a bit jazzed by pork tenderloin, lately. It’s a boneless strip of meat — so, nonintimidating — easy to cook, and quite tasty. It takes to marinating, grilling, roasting, sauteeing — you get the idea. And so it was, I tried the “Pork & Mushroom Stew,” from cuisinerecipes.com. The mushrooms turned out to be the underdog winners here.
I increased the amounts in this recipe, in order to use more than 2 lbs. of pork tenderloin (my butcher wouldn’t cut 1 1/2 lbs.!). I browned my pork pieces for more than 2 minutes. After sweating my mushrooms, shallots (instead of leeks), and carrots, I was rewarded by the marsala’s great scent as it hit the pan to deglaze. I used apple juice and vegetable-bouillon broth, as well. I like the sauce that resulted from all these sweet components.
The tangy bits of Granny Smith apple were an enjoyable garnish. And the mushrooms–as I said–were shiny stars. I want to say that mushrooms + marsala + fresh thyme = deliciousness, always.
I’ll keep working with pork tenderloin. Tell me what you do.
Pork Tenderloin (2.20 lbs.) = $32.98
Cremini Mushrooms (.69 oz.) = $1.97
Carrots (2/3 cup) = .53¢
RECIPE: an easy-to-assemble stew
PREP TIME: stew needs less than 30 minutes to cook
TASTE: sweet apple juice-sauce and tangy bits of apple work with the marsala-kissed mushrooms to make a pleasant pork stew
Next time, I will cook the cute “Turkey Veggie Meatloaf Cups,” from allrecipes.com, along with the “Roasted Squash and Einkorn Wheat Salad,” from chocolateandzucchini.com. What exactly is einkorn wheat? Well, I’m going to use whole-grain wheat. Come back to my site soon, to see my meal.