Winter vegetable pork ragout | Heart and Stroke Foundation

Name: Winter vegetable pork ragout | Heart and Stroke Foundation
Total time: 65 min
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)

www.heartandstroke.ca

A comforting meal on a cool evening that warms the kitchen and smells delicious as it simmers . Find many more heart-healthy cooking ideas at heartandstroke.ca.

Keywords

Recipe
main courses
vegetable
pork ragout

View full recipe on www.heartandstroke.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heartandstroke.ca.

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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)