Pork, Cider and Root Vegetable Ragout

by Karin Calloway
A hearty stew is the perfect winter main dish, and our Pork, Cider and Root Vegetable Ragout is a thick, satisfying stew that’s packed with flavor. Chunks of pork tenderloin, sweet potato and parsnips simmer up in a combination of apple cider and dark beer that’s seasoned with Dijon mustard, coriander, sage and thyme.

The ragout can be made ahead and frozen or refrigerated, then reheated just before serving. Served with crusty dark bread or atop creamy polenta (see our Creamy Oven-Baked Polenta on this site), it’s a great winter warmer.

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 package pork tenderloin (2 tenderloins), cut into 1-inch pieces
  • 1 large onion, sliced
  • 3 cloves garlic, mined, about 1 ½ teaspoons
  • 1/4 cup all-purpose flour
  • 1 cup apple cider
  • 1 cup dark beer
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme leaves
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 5 parsnips, peeled and cut into 1-inch pieces
  • Salt and freshly ground black pepper
Preheat oven to 350 degrees F. Heat butter and oil in a Dutch oven over medium-high heat. Add pork pieces and onion and sauté until the pork is browned on all sides and onion is wilted. Add garlic and sauté for 1-2 minutes, until fragrant. Stir in flour and cook 1 minute. Stir in apple cider, beer and mustard and then add the remaining ingredients. Bring to a boil. Cover and place in the preheated oven. Bake for 1 hour. Remove cover, stir, and bake for 45 minutes longer, until vegetables and pork are tender.

Makes 8 servings.
Pork, Cider and Root Vegetable Ragout

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