Continental Pork Stew



1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
2 teaspoons finely chopped garlic
1 package sliced fresh mushrooms (8 ounces)
1 1/2 pounds pork boneless loin roast, cut into 1-inch pieces
2 1/2 cups Progresso chicken broth (from 32-ounce carton)
1 cup white wine or Progresso chicken broth (from 32-ounce carton)
1 1/2 cups frozen pearl onions
3 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 small onion studded with 4 whole cloves
1 teaspoon salt
1/8 teaspoon pepper
1 cup whipping (heavy) cream
1/3 cup Gold Medal Wondra quick-mixing flour
Chopped fresh parsley, if desired

1. Heat oil and butter in 4-1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
2. Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
3. Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
4. Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.

Yield: 6 servings

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