Pork Ragout

A comforting, delicious dinner — Pork Ragout served over hot, cooked pasta.

Pork Ragout

Yield: 6 servings

Prep Time: 25 min

Cook Time: 30 min


2 1/2 pounds pork tenderloin, cut into 1-inch cubes
1/3 cup butter
16 pearl onions
3 cups fresh mushrooms, sliced
1 clove minced garlic
1 teaspoon salt
1 teaspoon pepper
1/3 cup all-purpose flour
2 cups chicken broth
1/4 cup dry white wine
1 leek, sliced
2 stalks celery , chopped
1 carrot, peeled and chopped
2 teaspoons chopped fresh parsley
1/4 teaspoon dried thyme
1 bay leaf
3 tablespoons freshly squeezed lemon juice
3/4 cup heavy whipping cream
2 large egg yolks
hot, cooked pasta (for serving)


1. 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.

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

3. Serve over hot pasta.

SOURCE: RecipeGirl.com