Pepper and Cranberry Lemon Flavoured Pork Ragoût

Pepper and Cranberry Lemon Flavoured Pork Ragoût
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    canola oil

  • 1 Tbsp.
    (15 mL)


  • 1 1/2 lbs
    (680 g)

    stewing pork cubes

  • Sufficient quantity of flour (to coat the meat)

  • 1

    garlic clove, chopped

  • 1

    onion, coarsely chopped

  • 1 Tbsp.
    (15 mL)

    coarsely ground peppercorns of choice (black, green, pink, mixed, etc.)

  • 1/2 cup
    (375 ml)

    beef broth

  • 1

    lemon, juice and zest

  • 1/2 cup
    (125 mL)

    dried cranberries

  • salt to taste

  • parsley, fresh, chopped, to taste


Preheat oven to 350° F (180° C).

In an ovenproof casserole, heat the oil and melt the butter. Meanwhile, coat meat cubes in flour and shake off excess.

Brown the cubes of meat over high heat to sear them well.

Add the garlic and onion and cook 2-3 minutes.

Add the pepper and mix well to coat the meat. Heat 1 minute to enhance the taste of pepper.

Add broth and lemon juice, bring to a boil.

Add half the lemon zest and dried cranberries, salt to taste and stir well.

Cover and place in the oven. Cook about 45 minutes or until the meat is tender.

Alter seasoning as needed.

Sprinkle fresh parsley, zeste of lemon and serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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