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Soup & Stews
Pork Stew

James's Pork Ragout

2 pork tenderloins (about 1 - 1 1/2 pounds each) cut into 1 inch thick large pieces
4 tablespoons butter
1 tablespoon olive oil
2 cloves garlic
12 small white onions
12 small red onions
1 red pepper, cut into large pieces
1 green pepper, cut into large pieces
18 small new potatoes
1/2 cup chopped fresh parsley
2 teaspoons herbs de Provence
1/2 cup white wine
3 cups water
1 1/2 ounces Glace de Poulet Gold (stock)
1 1/2 ounces Jus de Poulet (demi glace)
salt, pepper and paprika to taste
2 tablespoons corn starch
6 tablespoons heavy cream

Sprinkle pork with seasonings. Melt butter and olive oil in a heavy 4 quart saucepan. Brown meat. Remove to plate. Add garlic, onions, mushrooms, carrots, and bell pepper to pan. Cook about 10 minutes or until vegetables begin to color. Add wine, stock and demi glace. Bring to a boil. Add potatoes, parsley, and herbs de Provence . Cover and reduce heat to simmer for 20 minutes or until potatoes and vegetables are tender. Add cream mixed with cornstarch. Simmer 5 more minutes. Adjust seasonings.

Eponym

A real or mythical person from whose name a place, a thing, or an event is taken. The earl of Sandwich, for example, the first person to ask for meat between two slices of bread, is the eponym of the modern sandwich.