Pork Roast with Harvest Fruits Recipe
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For this recipe, a pork shoulder is braised in balsamic vinegar and red wine, both of which balance the sweetness of the fruit and contribute a delectable kick to the sauce.
Ingredients
- 1 5- to 6-pound boneless pork shoulder roast, trimmed and tied to retain its shape
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1 large yellow onion, finely chopped (1 cup)
- 3 bay leaves
- 2 tablespoons snipped fresh rosemary
- 1 cup balsamic vinegar
- 1 cup dry red wine
- 1-1/2 cups pitted dried plums and/or dried apricots
- 1-1/2 cups dried figs, halved
- 1 quince, peeled, cored, and coarsely chopped (optional)
- 4 medium apples, such as Granny Smith, peeled, cored and quartered
- Preheat oven to 325 degree F. In a 6- to 8-quart oval roasting pan brown meat on all sides in hot oil. Remove the meat from the pan and pour off all but 2 tablespoons of the fat. Sprinkle meat lightly with salt and pepper; set aside. Reduce the heat to medium.
- Add the onions to pan and cook about 5 minutes or until tender. Add the bay leaves, rosemary, vinegar, wine, dried plums and/or apricots, figs, and, if desired, quince. Bring to boiling and cook for 1 minute. Remove pan from heat.
- Return the meat to the pan. Cover pan and place in oven for 2-3/4 hours. Add apples. Cover and cook 15 minutes more or until meat and apples are tender. Remove the meat and the fruit from the pan, using a slotted spoon; cover meat and fruit loosely with foil to keep warm. Remove and discard bay leaves from pan.
- For sauce, place pan on rangetop and cook, uncovered, over medium-high heat about 15 minutes or until the liquid is reduced to 1 1/4 cups, stirring and scraping the bottom of the pan to release any brown bits.
- To serve, slice the pork and arrange it on a platter with the fruit. Spoon some of the sauce over the pork. Pass remaining sauce. Makes 8 to 10 servings.
- Calories 724, Total Fat 22 g, Saturated Fat 7 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 3 g, Cholesterol 183 mg, Sodium 394 mg, Carbohydrate 67 g, Total Sugar 49 g, Fiber 8 g, Protein 59 g. Daily Values: Vitamin C 16%, Calcium 11%, Iron 31%.
- Percent Daily Values are based on a 2,000 calorie diet
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