Friday, December 23, 2011

Pork and Mushrooms over Noodles

* 1 tbsp olive oil
* 1 tbsp butter
* 1 lb pork tenderloin, cut into two inch pieces
* 8 oz button mushrooms, quartered
* 1/2 cup shallots, sliced
* 1 carrot, diced
* 2 tbsp flour
* 1cup apple cider
* 1 cup chicken broth
* 1 tsp dried thyme
* salt and freshly cracked pepper, to taste
* egg noodles

1. Remove the silver skin from the pork tenderloin then cut into small bite size pieces. Pat dry with a paper towel then season the pork with salt and pepper.
2. Heat the olive oil and butter in a skillet over medium high heat. Once the pan is hot add the pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a plate.
3. Add the mushrooms, carrot, and shallots in the same skillet over medium heat. Cook until softened, 3-4 minutes. Stir in the flour and cook for 1 minute.
4. Add the apple cider to deglaze the pan, scraping up any bits on the bottom of the pan. Add the chicken broth; bring to a boil. Reduce heat to medium low. Add pork with residual juices and the thyme.
5. Simmer for 15 -20, taste and re-season with salt and pepper. Serve over egg noodles.

I was initially skeptical about cider in this dinner, but it was a huge hit! All 5 of us enjoyed this, and will definitely be making it again. This is a great fall meal - such autumnal flavors with the pork and cider, and very warm and homey. It would be great to serve after a day of apple picking or a trip to the pumpkin patch!

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