- 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
- 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.
- 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.
- Return apple mixture to pan. Reduce heat to medium; simmer for 5 mins, or until pork is cooked.
- 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.
- Season stew with salt and black pepper. Serve with cannellini mash and sprinkled with additional sage leaves.