Pork Roast with Harvest Fruits

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.

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3.5 by 3 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Roast: 3 hrs 325°F

Pork Roast with Harvest Fruits

Reviews (0)

3.5 by 3 people

Rate This!

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.
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Nutrition Facts (Pork Roast with Harvest Fruits)

  • Per serving:
  • 724 kcal ,
  • 22 g fat
  • (7 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 183 mg chol. ,
  • 394 mg sodium ,
  • 67 g carb. ,
  • 8 g fiber ,
  • 49 g sugar ,
  • 59 g pro.

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