Winter vegetable pork ragout | Heart and Stroke Foundation

Ingredients

• 4 tbsp (50 ml) canola oil, divided
• 1 cup (250 mL) chopped onion
• 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 (45 mL) all-purpose flour
• 4 cups (1 L) reduced-sodium chicken stock
• 1/2 cup (125 mL) dry white wine
• 1 cup (250 mL) peeled and chopped carrots
• 1 cup (250 mL) peeled and chopped rutabaga (turnip) cubes
• 1 cup (250 mL) peeled and chopped parsnip
• 1 large potato, peeled and diced
• 1 tsp (5 mL) each dried thyme leaves and ground sage
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) freshly ground black pepper
• chopped green onions and fresh rosemary for garnish (optional)