Pork Stew With Golden Mashed Potatoes
From chefmeow 15 years ago
- 40 minutes to make
- Serves 6
PORK STEW WITH GOLDEN MASHED POTATOES This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Norman Estate in Balch Springs, Texas in 1991.
Ingredients
- 2 pounds large yukon gold potatoes shopping list
- 1 teaspoon salt shopping list
- 1-1/2 tablespoons olive oil shopping list
- 2 pork tenderloins 1 pound each shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 8 ounces mushrooms shopping list
- 2 cloves garlic shopping list
- 1 medium onion shopping list
- 1 tablespoon fresh rosemary leaves shopping list
- 1 tablespoon flour shopping list
- 3/4 cup chicken stock shopping list
- 2 tablespoons dark soy sauce shopping list
- 1/2 cup sour cream shopping list
- 1 tablespoon butter shopping list
How to make it
- Peel potatoes and slice lengthwise then cut crosswise into thin slices.
- Put potatoes into large saucepan with 1 teaspoon salt and hot tap water to barely cover.
- Cover pot and cook until just tender about 10 minutes.
- Meanwhile put oil in Dutch oven over medium heat.
- Cut tenderloins crosswise into 3/4" thick slices at the widest part.
- Increase thickness to 1" toward narrower end.
- Season with salt and pepper then add to pan and increase heat to high.
- With food processor slicing attachment slice mushrooms in 3 batches then set aside.
- Turn pork over to brown other side.
- Refit food processor with chopping blade then peel garlic.
- With processor running drop garlic down chute.
- Peel and quarter onion then stop motor of processor and add onion then pulse until chopped.
- Scrape onion and garlic into pan with pork then add mushrooms and stir well.
- Chop rosemary then sprinkle pork mixture with half of the rosemary and flour then stir well.
- Add chicken stock and soy sauce then stir well.
- Cover and bring to boil then uncover and cook 3 minutes.
- Season with salt and pepper to taste and add remaining rosemary.
- Meanwhile warm sour cream in microwave at half power for 30 seconds.
- As soon as potatoes are tender drain and put into food processor.
- Add sour cream, butter, salt and pepper to taste then pulse just until combined but not smooth.
- Serve with pork.
The Rating
Reviewed by 2 people-
Pork tenderloin, mushrooms, potatoes... pure comfort food with some great herbs and spices.. ty for the post...dave
wolfpackjack
in Raleigh loved it
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ANOTHER WINNER. AM SAVING THIS ONE THANKS
dragonwings647
in Duchesne loved it
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