Pork Ragout with Mushrooms and Sun-Dried Tomatoes

Pork Ragout with Mushrooms and Sun-Dried Tomatoes

Pork Ragout with Mushrooms and Sun-Dried Tomatoes

Ingredients:

2 pounds pork loin, sliced into 1/2 inch strips
4 tablespoons olive oil
1 cup yellow onions, chopped
8 ounces Cremini mushrooms, thickly sliced
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup sliced sun-dried tomatoes in oil, drained
1/2 cup Boreal wine
1 1/2 cup heavy cream
salt & pepper to taste

Instructions:

In a large frying pan heat 2 tablespoons olive oil, add the meat and quickly brown on all sides. Set aside in a bowl.

Add remaining oil to the same pan over medium heat and saute the onions, do not brown. Once onions are cooked, add the mushrooms and cook until they begin to soften, about 5 minutes.

Pour wine into pan to deglaze the bottom, scraping up any browned bits. Add sun-dried tomatoes, pork ( and juices), the lemon rind and all the cream. Bring to a slow boil to reduce cream by 1/3, about 5 minutes. Stir in lemon juice, season with salt and pepper.

Serve over Pappardelle pasta.

Wine Pairings