Pork, Sage And Apple Stew With Cannellini Bean Mash

• 2 tbsp butter
• 1 tbsp olive oil
• 1 None onion, cut into thin wedges
• 1 large Granny Smith apple, peeled, cored and cut into 16 wedges
• 10 None fresh sage leaves, plus 8 additional leaves, for garnish
• 3/4 cup hard apple cider
• 1 lb pork tenderloin, trimmed and sliced
• 1 tbsp flour
• 3/4 cup chicken stock
• 1 tbsp coarse grain mustard
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1/2 cup snipped fresh chives
• 2 tbsp 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.

butter, olive oil, onion, apple, sage, apple cider, pork tenderloin, flour, chicken stock, grain mustard, cannellini beans, fresh chives, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/30781 (may not work)