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Pork Roast with Harvest Fruits Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 5 to 6 lb. boneless pork shoulder roast, trimmed
3 TBS olive oil
Salt and pepper
1 large yellow onion, finely chopped (1cup)
3 bay leaves
2 TBS snipped fresh parsley
1 cup balsamic vinegar
1 cup dry red wine
1 1/2 cups pitted dried plums and/or apricots
1 1/2 cups dried figs, halved
4 medium Granny Smith apples peeled, cored & quartered
Directions:
Directions:
1. Preheat oven to 250ºF. In a 6 to 8 qt. oval roasting pan, brown meat on all sides in hot oil Remove the meat from the pan and pour off all but 2 TBS. of fat. Sprinkle meat lightly with slat and pepper, set aside. Reduce heat to medium.
2. Add the onions to the pan and cook about 5 minutes. Add the bay leaves, rosemary, vinegar, wine, dried fruit. Bring to a boil and cook 1 minute. Remove pan from heat.
3. Return meat to pan. Cover and place in oven for 2 3/4 hours. Add apples. Cover and cook for 15 minutes. Remove meat and fruit from the pan. Remove and discard bay leaves from pan.
4. For sauce, place pan on range top and cook uncovered over medium high heat about 15 minutes or until liquid is reduced to 1 1/4 cup, stirring and scraping bottom of pan.
5. To serve, slice pork and arrange on a platter with fruits. Spoon some sauce over pork. Pass remaining sauce. Enjoy!
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 min. + 3 hours cooking time
Personal Notes:
Personal Notes:
Fabulous dinner with the Mashed potatoes with Carmelized Onions and the Autumn salad.

 

 

 

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