Name: Pork Bourguignon
Ingredients: 1 lb Pork loin, cut into 1/2 in. cubes (I used a pork tenderloin); 1 tb Vegetable oil; 1 tb Butter (I used margarine); 2 Garlic cloves, minced; 1 1/2 tb Flour; 1 c Beef stock (I used canned beef broth, diluted as for soup); 1/4 c Red wine; 1 tb Ketchup; 15 Pearl onions, peeled; 18 Fresh mushrooms, quartered; 1/2 ts Thyme; Salt and Pepper to taste

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables			1	Servings

INGREDIENTS

1	lb	Pork loin, cut into 1/2 in. cubes (I used a pork tenderloin)
1	tb	Vegetable oil
1	tb	Butter (I used margarine)
2		Garlic cloves, minced
1 1/2	tb	Flour
1	c	Beef stock (I used canned beef broth, diluted as for soup)
1/4	c	Red wine
1	tb	Ketchup
15		Pearl onions, peeled
18		Fresh mushrooms, quartered
1/2	ts	Thyme
		Salt and Pepper to taste

INSTRUCTIONS

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@niagara.com on Apr 18, 1997

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