Ingredients

2 tbsp (25 mL) vegetable oil 1 lb (500 g) lean boneless pork loin, cut in 1/2-inch (1 cm) cubes 1 medium Ontario Onion, chopped 3 cloves garlic, minced 3 tbsp (50 mL) all-purpose flour 1 can (10 oz/284 mL) chicken broth 2 tbsp (25 mL) tomato paste 1 tsp (5 mL) each dried sage and thyme 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 2 tbsp (25 mL) chopped fresh parsley (optional) 1-1/2 cups (375 mL) each cubed peeled Ontario Butternut Squash and Parsnips TOPPING: 6 medium Ontario Potatoes, peeled and cut in chunks 2 tbsp (25 mL) butter 1/2 cup (125 mL) grated Parmesan cheese (optional)

Description

In 12-inch (30 Cm) Ovenproof Dish, Heat Oil Over Medium-high Heat; Brown Pork In Hot Oil. Add Onion And Garlic; Cook, Stirring, For 2 To 3 Minutes. Stir In Flour; Cook For 1 To 2 Minutes. Stir In Broth, Tomato Paste, Sage, Thyme, Salt, Pepper And Parsley

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