Winter vegetable pork ragoutPrint

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.


  • 4 tbsp (50 ml) canola oil, divided
  • 1 cup (250 mL) chopped onion
  • 2 cloves garlic, minced
  • 1 pork tenderloin or boneless pork (1 1/4 lbs/625 g), cut into 1-inch (2.5-cm) cubes
  • 3 tbsp (45 mL) all-purpose flour
  • 4 cups (1 L) reduced-sodium chicken stock
  • 1/2 cup (125 mL) dry white wine
  • 1 cup (250 mL) peeled and chopped carrots
  • 1 cup (250 mL) peeled and chopped rutabaga (turnip) cubes
  • 1 cup (250 mL) peeled and chopped parsnip
  • 1 large potato, peeled and diced
  • 1 tsp (5 mL) each dried thyme leaves and ground sage
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) freshly ground black pepper
  • chopped green onions and fresh rosemary for garnish (optional)


  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.
  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.
  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.

per serving 1 cup/250 mL

  • Calories 170
  • Protein 13 g
  • Total Fat 7 g
    Saturated Fat 1 g
    Cholesterol 35 mg
  • Carbohydrates 12 g
    Fibre 2 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 190 mg
  • Potassium 421 mg