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Pork Stew
with Golden Mashed Potatoes
1 1/2 to 2 pounds
Yukon gold potatoes, as large as possible
Salt
1 1/2 tablespoons canola or olive oil
2 pork tenderloins, 1 1/2 to 2 pounds total
Freshly ground black pepper
8 ounces mushrooms
2 cloves garlic
1 medium onion, about 8 ounces
1 tablespoon fresh rosemary leaves or 11/2 teaspoons dried
1 tablespoon flour
3/4 cup fat-free, reduced sodium chicken stock
2 tablespoons dark soy sauce
1/2 cup low-fat sour cream
1 tablespoon butter
1)Peel the potatoes
and slice lengthwise. Then cut crosswise into thin slices. Run the
hot water tap while you put the potatoes and 1 teaspoon salt into
a large saucepan. Barely cover the potatoes with hot water and put
over high heat. Cover and cook until just tender, about 10 minutes.
2)Meanwhile,
put the oil in a 12-inch saute pan or Dutch oven over medium heat.
Cut the tenderloin crosswise into 3/4-inch-thick slices at the widest
part. Increase the width to 1 inch toward the narrower end. Season
with salt and pepper, add to the pan, and increase the heat to high.
3)With the slicing
attachment to the food processor in place, slice the mushrooms in
2 or 3 batches. Set aside. Turn the pork over to brown on the other
side.
4)Refit the
food processor with the chopping blade. Peel the garlic. With the
motor of the food processor running, drop the garlic down the chute.
Meanwhile, peel and quarter the onion. Stop the motor of the processor,
add the onion and pulse until chopped. Scrape the onion and garlic
into the pan with the pork. Add the mushrooms and stir well.
5)Chop the rosemary
if fresh. Sprinkle the pork mixture with 2 teaspoons of the fresh
rosemary or 1 teaspoon of the dried rosemary (crushed with your
fingers), and the flour. Stir well. Add the chicken stock and soy
sauce. Stir well, cover, and bring to a boil. Uncover and cook for
about 3 minutes or until pork is just tender. (Do not overcook.)
Season with salt and pepper to taste and add remaining rosemary,
if desired.
6)Meanwhile,
warm the sour cream in a microwave oven at half power for 30 seconds.
As soon as the potatoes are tender, drain and put into the food
processor with the sour cream, butter and salt and pepper to taste.
Pulse just until combined but not completely smooth. (Do not overprocess.)
Serve with the pork.
Serves 4.
Per serving:
694 calories, 37 grams protein, 98 grams carbohydrate, 19 grams
fat, 3.8 grams saturated fat, 73 mg cholesterol, 441mg sodium.
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