10 servings /65 mins
Prep 15 min / Cook 50 mins
A comforting meal on a cool evening that warms the kitchen and smells delicious as it simmers. Canola oil, because of its high smoke point, is a good match for browning the meat.
- 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)
- In large stock pot, heat 2 tbsp (25 mL) canola oil over medium heat. Sauté onions and garlic for about 5 minutes. Remove with slotted spoon and set aside.
- Add remaining 2 tbsp (25 mL) canola oil over medium-high heat. Add cubed pork and brown. Remove pork with slotted spoon and also set aside.
- To remaining pan juices, whisk in flour, scraping bottom of pan, until golden. Add stock and wine and whisk well to combine. Return onions, garlic and pork to pan.
- Add vegetables, thyme, sage, salt and pepper and bring to a boil. Cover. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Garnish if desired with chopped green onion or fresh rosemary.
Tip: If you have leftover pork or turkey on hand, it can be used in place of fresh pork in this recipe.
Nutritional info per serving 1 cup/250 mL
- Calories 170
- Protein 13 g
- Total Fat 7 g
Saturated Fat 1 g
Cholesterol 35 mg
- Carbohydrates 12 g
Fibre 2 g
Sugars 3 g
Added sugars 0 g
- Sodium 190 mg
- Potassium 421 mg