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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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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

724 calories; 22 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 183 mg cholesterol; 394 mg sodium. 67 g carbohydrates; 8 g fiber; 49 g sugar; 59 g protein; 680 IU vitamin a; 9 mg vitamin c; 111 mg calcium; 6 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2018
I love this recipe for Christmas dinner! The flavors are so unique. I use a boneless pork loin center cut. It comes out great and everyone likes it!