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Pepper and Cranberry Lemon Flavoured Pork Ragoût https://www.metro.ca/userfiles/image/recipes/Ragout-porc-citronne-poivre-canneberges-3653.jpg PT15M PT1H00M PT1H15M
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.
4
3 Tbsp. (45 mL) canola oil 1 Tbsp. (15 mL) butter 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
Pepper and Cranberry Lemon Flavoured Pork Ragoût

Pepper and Cranberry Lemon Flavoured Pork Ragoût

Rate this recipe
6 Votes
4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 Tbsp.
    (45 mL)
    canola oil
  • 1 Tbsp.
    (15 mL)
    butter
  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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