Winter vegetable pork ragout

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.

Recipe and photo provided by CanolaInfo.org

170 cal Serves 10

Prep time 0h 15m

Cook time 0h 50m

Total time 1h 5m

Directions

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.