Pork Roast with Harvest Fruits


Pork Roast with Harvest Fruits
Makes: 8 to 10 servings
Prep 30 mins Roast 325°F3 hrs
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Pork Roast with Harvest Fruits
Ingredients
  • 1 5 - 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
Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Nutrition Facts (Pork Roast with Harvest Fruits)
  • Servings Per Recipe 8,
  • cal. (kcal) 724,
  • Fat, total (g) 22,
  • chol. (mg) 183,
  • sat. fat (g) 7,
  • carb. (g) 67,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 8,
  • sugar (g) 49,
  • pro. (g) 59,
  • vit. A (IU) 680,
  • vit. C (mg) 9,
  • sodium (mg) 394,
  • calcium (mg) 111,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet
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