Mushroom Pork Ragout Recipe
This recipe creates a rich mushroom and pork ragout featuring tender pork tenderloin simmered with mushrooms, onions, crushed tomatoes, sun-dried tomatoes, and savory, thickened and served over hot cooked egg noodles. It's a hearty and flavorful main course.
Equipment
- 1 Large Skillet or Dutch Oven
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula
- 1 Small Bowl For making cornstarch slurry
Ingredients
Main
- 1 pork tenderloin 3/4 pound
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 3/4 cup canned crushed tomatoes divided
- 1 tablespoon chopped sun-dried tomatoes not packed in oil
- 1-1/4 teaspoons dried savory
- 1-1/2 cups sliced fresh mushrooms
- 1/3 cup sliced onion
- 1-1/2 cups hot cooked egg noodles
Instructions
- Cut the pork tenderloin into bite-sized pieces.
- Season the pork pieces with salt and pepper.
- Heat a large skillet or Dutch oven over medium-high heat and sear the seasoned pork until browned on all sides.
- Remove the pork from the skillet and set aside.
- Add the sliced mushrooms and onion to the skillet and cook until softened and lightly browned.
- Add the sun-dried tomatoes and dried savory to the skillet with the vegetables.
- Return the seared pork to the skillet.
- Pour in a portion of the crushed tomatoes, reserving some for thickening.
- Bring the mixture to a simmer, then reduce heat and let it cook, covered, for at least 20-30 minutes to allow flavors to meld.
- In a small bowl, whisk the cornstarch with the reserved crushed tomatoes until smooth.
- Pour the cornstarch slurry into the simmering ragout, stirring constantly.
- Continue to simmer, stirring, until the ragout has thickened to your desired consistency.
- Serve the hot mushroom pork ragout spooned over hot cooked egg noodles.
Notes
Ensure the pork tenderloin is well-seared on all sides before adding other ingredients; this builds depth of flavor through the Maillard reaction. Don't overcrowd the pan when searing. Sauté the mushrooms and onions until they release their moisture and start to brown slightly for optimal flavor. The dried savory adds a unique, slightly peppery, herbaceous note that complements the pork and mushrooms; taste and adjust if substituting. Always mix cornstarch with a cold liquid (like the reserved crushed tomatoes) before adding to a hot sauce to prevent lumps.