Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Blanquette de PorcMay 2, 2011
1 3/4 hrs
- 2 lbs1 kgCanadian Pork Leg, Loin or Shoulder cubes,boneless
- 1/4 cup50 mLbutter
- 1/4 cup50 mLall purpose flour
- 1/4 tsp1 mLground nutmeg
- 3/4 tsp3 mLsalt
- 1 tsp5 mLpepper
- 2 cups500 mLEACH sliced carrots and chopped onions
- 1 Tbsp15 mLdried dill (or 4 Tbsp/50 mL fresh)
- 3 cups750 mLchicken broth
- 2 Tbsp25 mLall-purpose flour mixed with 1/4 cup (50 mL) water
- 1/2 cup125 mLmilk
In heavy Dutch oven over medium heat, lightly brown pork in melted butter. Combine 1/4 cup/50 mL flour, nutmeg, salt and pepper; sprinkle over pork. Cook over low heat, stirring, 5 minutes.
Add carrots, onions, most of dill and enough broth just to cover meat and vegetables. Bring to a boil. Cover and place in a 350ºF (180ºC) oven for 11/2 hours. Remove from oven; stir in flour/water mixture. Cook over medium heat, stirring constantly, until bubbly. Add milk and remaining dill. Simmer to heat through.