Pork bourguignon

Yield: 1 Servings

Measure Ingredient
1 pounds Pork loin, cut into 1/2 in. cubes (I used a pork tenderloin)
1 tablespoon Vegetable oil
1 tablespoon Butter (I used margarine)
2 \N Garlic cloves, minced
1½ tablespoon Flour
1 cup Beef stock (I used canned beef broth, diluted as for soup)
¼ cup Red wine
1 tablespoon Ketchup
15 \N Pearl onions, peeled
18 \N Fresh mushrooms, quartered
½ teaspoon Thyme
\N \N Salt and Pepper to taste

I just made this recipe for dinner tonight, and I haven't even done the dishes yet (big surprise, right Linda?) so I could post this for you. This was *incredibly good*. Easy, elegant and...well here it is. It's from a small pamphlet printed by the Pork Marketing Board called Entertaining Entrees.

Trim visible fat from meat. In a large skillet, heat oil over high heat; brown pork cubes for 2 minutes; remove. Reduce heat to medium; add butter and garlic to pan and saute for 30 seconds. Stir in flour and slowly whisk in stock and wine. Bring to boil; add ketchup, onions, mushrooms, thyme and pork cubes. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste. Remove lid and cook for five minutes longer. Serve over egg noodles.

Note: I don't know if this would be as good without the wine, as it really enhances the flavor. Posted to TNT - Prodigy's Recipe Exchange Newsletter by theshack@... on Apr 18, 1997

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