Pork Bourguignon
- Number of Servings: 8
Ingredients
1 tbsp canola oil1/4 cup good quality light extra virgin olive oil2 tsp granulated sugar2 tbsp balsamic vinegar1 cup dry red wine2 cups low sodium vegetable broth1/2 tsp freshly ground pepper1 cup thinly sliced mushrooms1 cup diced white onion4 cups pearl or boiling onions, sliced in half24 baby carrots, sliced in half12 baby potatoes, cubed with skin on1 tbsp diced garlic2 bay leaves1 tbsp thyme24 oz lean pork tenderloin, trimmed and cut into1 1/2 " cubes
Add olive oil, balsamic vinegar, red wine, garlic, 1 cup of broth, thyme and bay leaves to a small bowl and blend well with a whisk. Put trimmed and cubed pork tenderloin pieces in a 1 gal ziplock bag. Add marinade to meat in ziplock; seal and remove all excess air. Marinade overnight in fridge to allow flavors to marry.
Remove pork from marinade, and reserve marinade, setting aside.
Heat canola oil in large skillet, add pork and brown well on all sides on medium high heat.
Transfer pork with a slotted spoon in oven proof casserole or crockpot.
Sprinkle 2 tsp of sugar into skillet and stir in pan over medium-high heat. When sugar begins to caramelize, add 1 tbsp balsamic vinegar and stir, scraping bits of meat from pan. Deglaze pan by adding the marinade, bringing to a boil and continuing to scrape up bits of meat. Pour over meat in crockpot or casserole dish. Sprinkle generously with freshly ground black pepper.
Saute sliced onion and mushrooms in pan, adding reserved 1 cup of broth to prevent sticking. When mushrooms are tender, add sliced carrots, baby potatoes and pearl onions with remaining broth. Cover and simmer until vegetables are almost tender; add water if needed.
Add vegetables to meat. Cover and bake at 325 or on low in crockpot for 3 hrs. Check to make sure meat is not drying out; top up with water if needed.
Number of Servings: 8
Recipe submitted by SparkPeople user LAKMANEL.
Remove pork from marinade, and reserve marinade, setting aside.
Heat canola oil in large skillet, add pork and brown well on all sides on medium high heat.
Transfer pork with a slotted spoon in oven proof casserole or crockpot.
Sprinkle 2 tsp of sugar into skillet and stir in pan over medium-high heat. When sugar begins to caramelize, add 1 tbsp balsamic vinegar and stir, scraping bits of meat from pan. Deglaze pan by adding the marinade, bringing to a boil and continuing to scrape up bits of meat. Pour over meat in crockpot or casserole dish. Sprinkle generously with freshly ground black pepper.
Saute sliced onion and mushrooms in pan, adding reserved 1 cup of broth to prevent sticking. When mushrooms are tender, add sliced carrots, baby potatoes and pearl onions with remaining broth. Cover and simmer until vegetables are almost tender; add water if needed.
Add vegetables to meat. Cover and bake at 325 or on low in crockpot for 3 hrs. Check to make sure meat is not drying out; top up with water if needed.
Number of Servings: 8
Recipe submitted by SparkPeople user LAKMANEL.
Nutritional Info Amount Per Serving
- Calories: 406.3
- Total Fat: 14.2 g
- Cholesterol: 67.2 mg
- Sodium: 309.4 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 4.8 g
- Protein: 27.9 g
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