Pork, Sage and Apple Stew with Cannellini Bean Mash



  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion (cut into thin wedges)
  • 1 granny smith apple (large, peeled, cored and cut into 16 wedges)
  • 10 sage leaves (fresh, plus 8 additional leaves, for garnish)
  • 3/4 cup hard apple cider
  • 1 pound pork tenderloin (trimmed and sliced)
  • 1 tablespoon flour
  • 3/4 cup chicken stock
  • 1 tablespoon coarse grain mustard
  • 2 cans cannellini beans (15 oz each, drained and rinsed)
  • 1/2 cup fresh chives (snipped)
  • 2 tablespoons extra-virgin olive oil


  1. Heat half the butter and half the olive oil in a large saucepan on medium-high heat. Cook onion, apple and sage for 8 mins, or until golden. Add cider and boil for 3 mins to evaporate alcohol. Remove from pan and set aside.
  2. Heat remaining butter and olive oil in same pan on high heat. Add pork and cook for 2 mins, or until browned all over. Sprinkle with flour; cook for 1 min. Add stock and mustard; stir well.
  3. Return apple mixture to pan. Reduce heat to medium; simmer for 5 mins, or until pork is cooked.
  4. Meanwhile, place cannellini beans and chives in a food processor. With motor running, drizzle oil in a slow stream (don't over-process as you want a chunky mash). Season with salt and black pepper.
  5. Season stew with salt and black pepper. Serve with cannellini mash and sprinkled with additional sage leaves.
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