Perfectly Delicious Pork Bourguignon

Ah, Paris…I will never forget the beauty of the city and the excitement I felt when I finally made it there! The art, the culture, the wine…the FOOD! I had heard so much about all of it and, to be honest, never thought I would actually go. But nearly 15 years ago, I did just that! My friend and I packed our bags and crossed the Atlantic for what is still one of the best vacations of my life!

I remember our first night - after a busy day of sight-seeing (and wine and cheese consumption) we couldn’t wait to head to one of the cozy French bistros for a traditional French dinner. That meal? Bouef Bourguignon! It was amazing! The flavors of the broth were perfectly melded, the stew itself so satiating - it was exactly what I hoped it would be!

A few days later, my friend and I left Paris - and the Bouef Bourgninon - behind. But I never forgot it. And, as with most of my recipes, I realized that I shouldn’t have to wait for my next return to the City of Lights to enjoy this meal. Not being big beef eaters in my family, I didn’t really know how I was going to recreate this amazing dish. Until I thought of pork tenderloin. It’s lean, tender, delicious, full of nutrients and low in saturated fat. Plus, making it at home allows me to make it healthier by controlling the amounts of oils, fat, and other ingredients that go into a meal. And, if you follow my blog, you know I love taking decadent recipes and lightening them up without losing the flavor!

The result? A perfectly flavorful, comforting pot of Pork Bourguignon! My husband and kids like it served over egg noodles, whereas I prefer a delicious, crusty French baguette for dipping! It might not look exactly like the meal I had in Paris, but it’s just as amazing. The added bonus: the heavenly smell that fills up your kitchen and grabs the attention of everyone who has the good fortune to encounter it!

This recipe is not difficult, but it does require time for the pork to marinate and cook. Just plan accordingly and you will have no trouble getting this dish on the table. ENJOY!

Perfectly Delicious Pork Bourguignon

Ingredients:

• 1 1/2 pounds pork tenderloin, trimmed and cut into 1 1/2” cubes

• 1 1/2 cup full-bodied red wine, divided

• 2 tbs olive oil, divided

• 4 garlic gloves, crushed and coarsely chopped

• 3 sprigs fresh parsley

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 small onion, cut into wedges

• 1 small carrot, cut into large chunks or 1/2 cup baby carrots

• 1 large celery stalk, sliced thick

• 3 slices of bacon, coarsely chopped

• 2 tbs gluten-free cup for cup flour

• 1 cup low-sodium chicken broth

• 1/2 cup water

• 1 tbs butter

• 1/2 cup pearl onions

• 1 green bell pepper, seeded and cut into 1” pieces

• 2 tbs chopped parsley

• Salt and pepper to taste

Instructions:

1. Prepare marinade. In a large ziplock bag or bowl, combine 1 cup wine, 1 tbs olive oil, garlic, parsley, thyme, bay leaf, onion, carrot and celery. Add pork. Seal and put in the refrigerator for 4 hours or overnight.

2. Remove pork from the bag to a plate. Pat dry.

3. Using a strainer, strain marinade liquids and reserve. Keep herbs and vegetables in a separate bowl.

4. In a large dutch oven, add bacon and cook over medium heat until fully rendered. Using a slotted spoon, remove bacon, leaving fat.

5. Add 1 tbs olive oil to bacon fat and heat over medium. Add pork and cook until browned on all sides. Remove to a plate.

6. Add in vegetables and herbs and cook about 6 minutes.

7. Add in flour and cook, stirring constantly, for 1 minutes.

8. Return pork, bacon and reserved marinade to pot. Add in broth, remaining 1/2 cup of wine, and 1/2 cup water. Bring to boil.

9. Reduce heat, cover and simmer on low heat for 1 1/2 hours.

10. Remove from heat, take out thyme, parsley and bay leaf. Let sit until fat begins to form on the top. Skim fat off the top.

11. In a medium skillet, melt 1 tbs butter and add pearl onions. Saute about 5 minutes. Add in bell pepper. Sauce 5 minutes more until peppers and onions are just tender. Add them to pot along with parsley, salt and pepper. Simmer on very low heat for an additional 5 minutes, or until stew reaches desired thickness.