Balsamic Pork Ragout

Name: Balsamic Pork Ragout
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Cuisine: American
Ingredients: 2-3 pounds pork roast, cut into 2-3 inch pieces; 1 tablespoon olive oil; 1/2 large onion, finely chopped; 2 cloves garlic, finely peeled and chopped; 2 stalks celery, finely chopped; 2-3 carrots, peeled and cut into 1-2 inch pieces; 1/3 cup dried plums, chopped into small pieces; 1 cup Girard’sⓇ Light Creamy Balsamic Vinaigrette; 2 cups beef broth; 1 can (6 ounces) tomato paste; 1/4 teaspoon ground nutmeg; 1/2 cup milk; 1 carrot, peeled and finely chopped; 1-2 sprigs of fresh rosemary; 1 cup fresh mushrooms, sliced; 2 stalks green onion, cleaned and chopped into 1-2 inch pieces; 1/2 cup grated Parmesan cheese; Amish Kitchens Homestyle Wide Egg Noodles

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Carrot, mushrooms, celery, and garlic are simmered with pork and Girard’s® Light Creamy Balsamic Vinaigrette for a hearty entrée that’s full of slow-cooked flavor.

READY In

140 Minutes

PREP TIME

15 Minutes

COOK TIME

125 Minutes

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Step 1:

Heat olive oil over medium-high heat in a large stockpot. Place the pork cubes in pan and sear for about three minutes on each side until brown.

Step 2:

Remove pork from pan and add onion, garlic, celery, carrots, and dried plums. Sauté for about 4 to 5 minutes, until softened.

Step 3:

Add the vinaigrette and beef broth. Stir in the pork cubes, tomato paste and nutmeg. Cover and simmer for about 1 hour on medium low heat, stirring occasionally so it does not stick to the bottom.

Step 4:

Gently stir in milk, carrots, rosemary and mushrooms. Simmer for 45 minutes.

Step 5:

Stir in green onions and Parmesan cheese, then simmer another 10 minutes. Serve over noodles.