Pork Ragout


2 ½ lbs pork tenderloin, cut into 1″ cubes
1/3 cup butter
16 pearl onions
3 cups fresh mushrooms, sliced
1 clove minced garlic
1 tsp salt
1 tsp pepper
1/3 cup flour
2 cups chicken broth
¼ cup dry white wine
1 leek, sliced
2 stalks celery , chopped
1 carrot, peeled and chopped
2 tsp chopped fresh parsley
¼ tsp dried thyme
1 bay leaf
3 Tbs lemon juice
¾ cup heavy whipping cream
2 large egg yolks

1. In a deep skillet, cook meat in butter over low heat 10 minutes. Add onions, mushrooms, garlic, salt and pepper. Cook and stir 10 minutes. Sprinkle flour over meat and stir. Add wine, broth, leek, carrot, and celery and mix well. Add parsley, thyme and bay leaf. Stir in lemon juice.

2. In a small bowl, stir together whipping cream and yolks. Stir about 1 cup of hot mixture into egg yolk mixture. Return to pan stirring constantly. Heat and stir until slightly thickened and bubbly.

3. Serve over hot pasta.

Servings: 6

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