I am one scattered Galley Kat these days.

It tends to happen to me each year around this time

when schedules (holiday parties, and a rather large family gathering),

obligations (finishing off the last of our Power and Sail courses and meetings)

and what-I-would-rather-be-doing collide (my list is long).

So I started making lists which helps somewhat.

Shopping lists,

what to cook and when lists,

which all has to be planned within space available lists.

And within all this planning the Captain and I have to eat too don’t we?

When time is tight I love using pork tenderloin for meals

It’s not an expensive cut of meat,

has no waste,

and cooks up so quickly.

And depending on the size, it easily works for 2 meals for 2 people.

 

 

 

PORK and MUSHROOM STEW

serves 4

what you will need

1 pork tenderloin, cut into 1″ cubes

1 tbsp smoked paprika (I used the spicy kind)

1 tsp ground pepper

1 tsp sea salt

2 tbsp flour

2-3 tbsp cooking oil

1 large garlic clove, slivered

1 small onion, chopped (about 1/2 cup)

8 oz mushrooms, sliced

1/2 tsp dried thyme

1/2 tsp crushed caraway seeds

14 oz can diced tomatoes (I used fired roasted)

a few tablespoons of plain greek yogurt or sour cream to serve

ready to cook

Mix salt, pepper and paprika together with the flour in a small bowl.

Toss the pork pieces in the mixture making sure to coat very well.

In your saucepan heat the oil and sear the pork pieces in batches

until nicely crusty and browned.

Remove from the pan and set aside.

In same pan gently sauté the garlic until fragrant,

Add the onions and brown lightly.

Throw in the mushrooms scraping all the brown bits from the bottom of the pan.

Season with thyme and caraway and a little extra salt and pepper.

Add the tomatoes and simmer for about 10 minutes to let the flavours blend.

Return the pork to the pot,

stir to combine and heat through.

That’s it.

Juicy, tender with a hint of spice.

Serve over mashed potatoes, or egg noodles

with a dollop of yogurt or sour cream.