Pork Ragout is a great comfort food for a cold winter day. It’s perfect served over pasta.
Pork Ragout
Ragout is a great comfort food for a cold winter day. It's perfect served over pasta.
Recipe Details
Servings: 6 servings
Calories: 505kcal
Ingredients
- 2½ pounds pork tenderloin, cut into 1 inch cubes
- ⅓ cup butter
- 16 whole pearl onions
- 3 cups fresh mushrooms, sliced
- 1 medium garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ⅓ cup all purpose flour
- 2 cups chicken broth
- ¼ cup dry white wine
- 1 medium leek, sliced
- 2 stalks celery, chopped
- 1 medium carrot, peeled and chopped
- 2 teaspoons chopped fresh parsley
- ¼ teaspoon dried thyme
- 1 medium bay leaf
- 2 tablespoons freshly squeezed lemon juice
- ¾ cup heavy whipping cream
- 2 large egg yolks
- hot, cooked pasta (for serving)
Instructions
- In a deep skillet, cook pork in butter over low heat for 8 to 10 minutes, until the pork is browned. Add the onions, mushrooms, garlic, salt and pepper. Cook and stir for 10 more minutes. Sprinkle the flour over the pork and stir. Add the wine, broth, leek, carrot, and celery and mix well. Add the parsley, thyme and bay leaf. Stir in the lemon juice.
- In a small bowl, stir together the whipping cream and yolks. Slowly whisk in about ½ cup of the hot mixture into the egg yolk mixture. Slowly whisk in another ½ cup. Return to this mixture to the pan, stirring constantly. Heat and stir until slightly thickened and bubbly.
- Serve over hot pasta.
Nutrition
Serving: 1serving, Calories: 505kcal, Carbohydrates: 13g, Protein: 44g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 246mg, Sodium: 892mg, Potassium: 1072mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2862IU, Vitamin C: 6mg, Calcium: 71mg, Iron: 3mg