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 Pork Ragout

 

Serve this dish over hot pasta with parsley garnish...
 

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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