Winter Vegetable Pork Ragout
- 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)
- 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.
1 cup 250 mL.
|Total Fat||7 g|
|Saturated Fat||1 g|
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