Winter Vegetable Pork Ragout

- 1/4 cup canola oil, divided (60 mL)
- 1 cup chopped onion (250 mL)
- 2 cloves garlic, minced (2)
- 1 pork tenderloin or boneless pork (1 1/4 lbs), cut into 1-inch cubes
- 3 Tbsp all-purpose flour (45 mL)
- 4 cups reduced-sodium chicken stock (1L)
- 1/2 cup dry white wine (125 mL)
- 1 cup peeled and chopped carrots (250 mL)
- 1 cup peeled and chopped rutabaga (turnip) cubes (250 mL)
- 1 cup peeled and chopped parsnip (250 mL)
- 1 large potato, peeled and diced (1)
- 1 tsp each dried thyme leaves and ground sage (5 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp freshly ground black pepper (2 mL)
- chopped green onions and fresh rosemary for garnish (optional)
1. In large stock pot, heat 2 Tbsp (30 mL) canola oil over medium heat. Sauté onions and garlic for about 5 minutes. Remove with slotted spoon and set aside.
2. Add remaining 2 Tbsp (30 mL) canola oil over medium-high heat. Add cubed pork and brown. Remove pork with slotted spoon and also set aside.
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.
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.
Tip: If you have leftover pork or turkey on hand, it can be used in place of fresh pork in this recipe.