Pork, Cider and Root Vegetable Ragout
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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.
Makes 8 servings.
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
Makes 8 servings.
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Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |