Beef / Pork

Pork Bourguignon is for Dinner.

Pork Bourguignon takes several minutes to prepare.

Pork Bourguignon takes several minutes to cook.

Pork Bourguignon makes 8 servings.

The ingredients for Pork Bourguignon are:

1 tbsp canola oil
1/4 cup good quality light extra virgin olive oil
2 tsp granulated sugar
2 tbsp balsamic vinegar
1 cup dry red wine
2 cups low sodium vegetable broth
1/2 tsp freshly ground pepper
1 cup thinly sliced mushrooms
1 cup diced white onion
4 cups pearl or boiling onions, sliced in half
24 baby carrots, sliced in half
12 baby potatoes, cubed with skin on
1 tbsp diced garlic
2 bay leaves
1 tbsp thyme
24 oz lean pork tenderloin, trimmed and cut into
1 1/2 " cubes

Here is how you make Pork Bourguignon:

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: 8Recipe submitted by SparkPeople user LAKMANEL.

The nutritional information for Pork Bourguignon is:

• Servings Per Recipe: 8
• 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

Pork Bourguignon is French cuisine.