Pork Roast with Harvest Fruits
Recipe from Better Homes and Gardens

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.


Pork Roast with Harvest Fruits

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Servings: 8 to 10 servings
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Related Categories: Pork Roast, Pork Shoulder Roast
 
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Ingredients
  • 1  5- to 6-pound
    boneless pork shoulder roast, trimmed and tied to retain its shape
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  • 3  tablespoons
    olive oil
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  •  
    Salt and freshly ground pepper
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  • 1  large
    yellow onion, finely chopped (1 cup)
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  • 3 
    bay leaves
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  • 2  tablespoons
    snipped fresh rosemary
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  • 1  cup
    balsamic vinegar
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  • 1  cup
    dry red wine
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  • 1-1/2  cups
    pitted dried plums and/or dried apricots
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  • 1-1/2  cups
    dried figs, halved
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  • 1 
    quince, peeled, cored, and coarsely chopped (optional)
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  • 4  medium
    apples, such as Granny Smith, peeled, cored and quartered
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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 information
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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