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Course

Preparation

Diets

DIY

Source: Patricia Chuey, RD | Category: Entrees, Diabetes-Friendly, Heart-Smart

Winter Vegetable Pork Ragout

A comforting meal on a cool evening that warms the kitchen and smells delicious as it simmers. Canola oil, because of its high smoke point, is a good match for browning the meat.

Winter Vegetable Pork Ragout recipe made with canola oil by Patricia Chuey

Ingredients

  • 4 Tbsp canola oil, divided 60 mL
  • 1 cup chopped onion 250 mL
  • 2 cloves garlic, minced
  • 1 pork tenderloin or boneless pork (1 1/4 lbs/625 g), cut into 1-inch (2.5-cm) cubes
  • 3 Tbsp all-purpose flour 45 mL
  • 4 cups reduced-sodium chicken stock 1L
  • 1/2 cup dry white wine 125 mL
  • 1 cup peeled and chopped carrots 250 mL
  • 1 cup peeled and chopped rutabaga (turnip) cubes 250 mL
  • 1 cup peeled and chopped parsnip 250 mL
  • 1 large potato, peeled and diced
  • 1 tsp each dried thyme leaves and ground sage 5 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp freshly ground black pepper 2 mL
  • chopped green onions and fresh rosemary for garnish (optional)
4 Tbsp canola oil, divided1 cup chopped onion2 cloves garlic, minced1 pork tenderloin or boneless pork (1 1/s), cut into 1-inch (2.5-cm) cubes3 Tbsp all-purpose flour4 cups reduced-sodium chicken stock1/2 cup dry white wine1 cup peeled and chopped carrots1 cup peeled and chopped rutabaga (turnip) cubes1 cup peeled and chopped parsnip1 large potato, peeled and diced1 tsp each dried thyme leaves and ground sage1/2 tsp salt1/2 tsp freshly ground black pepperchopped green onions and fresh rosemary for garnish (optional)

Instructions

  • 1. In large stock pot, heat 2 Tbsp canola oil over medium heat. Sauté onions and garlic for about 5 minutes. Remove with slotted spoon and set aside.
  • 2. Add remaining 2 Tbsp canola oil over medium-high heat. Add cubed pork and brown. Remove pork with slotted spoon and also set aside.
  • 3. To remaining pan juices, whisk in flour, scraping bottom of pan, until golden. Add stock and wine and whisk well to combine. Return onions, garlic and pork to pan.
  • 4. Add vegetables, thyme, sage, salt and pepper and bring to a boil. Cover. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Garnish if desired with chopped green onion or fresh rosemary.
  • Tip: If you have leftover pork or turkey on hand, it can be used in place of fresh pork in this recipe.

Yield

10

serving size

1 cup 250 mL.

nutritional analysis

Per Serving

Calories170
Total Fat7 g
Saturated Fat1 g
Cholesterol35 mg
Carbohydrates12 g
Fiber2 g
Sugars3 g
Protein13 g
Sodium190 mg
Potassium421 mg

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