Pork Bourguignon
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Pork loin, cut into 1/2 in. cubes (I used a pork tenderloin) |
| 1 | tb | Vegetable oil |
| 1 | tb | Butter (I used margarine) |
| 2 | Garlic cloves, minced | |
| 1 1/2 | tb | Flour |
| 1 | c | Beef stock (I used canned beef broth, diluted as for soup) |
| 1/4 | c | Red wine |
| 1 | tb | Ketchup |
| 15 | Pearl onions, peeled | |
| 18 | Fresh mushrooms, quartered | |
| 1/2 | ts | Thyme |
| Salt and Pepper to taste |
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