Winter Vegetable Pork Ragout
A comforting meal on a cool evening that warms the kitchen and smells delicious as it simmers.
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Servings: 10 servings
Ingredients
- 4 Tbsp canola oil, divided
- 1 cup chopped onion
- 2 gloves 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
- 4 cups reduced sodium cicken stock
- 1/2 cup dry white wine
- 1 cup peeled and chopped carrots
- 1 cup peeled and chopped rutabaga
- 1 cup peeled and chopped parsnip
- 1 large potato, peeled and diced
- 1 tsp each dried thye leaves and ground sage
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- chopped green onions and fresh rosemary for garnish (optional)
Instructions
- In large stock pot, heat 2 Tbsp (30 mL) canola oil over medium heat. Sauté onions and garlic for about 5 minutes. Remove with slotted spoon and set aside.
- Add remaining 2 Tbsp (30 mL) canola oil over medium-high heat. Add cubed pork and brown. Remove pork with slotted spoon and also set aside.
- 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.
- 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.
Notes
Tip: If you have leftover pork or turkey on hand, it can be used in place of fresh pork in this recipe.
Nutrition Facts
Winter Vegetable Pork Ragout
Serving Size
1 cup
Amount per Serving
Calories
170
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
35
mg
12
%
Sodium
190
mg
8
%
Potassium
421
mg
12
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.