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Ragout of Pork & Prunes

http://www.eatingwell.com/recipes/ragout_of_pork_prunes.html

From EatingWell:  January/February 2009

Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's paired with prunes, which is a natural marriage of flavors, but you can also use butternut squash combined with a few dried apricots. Serve with polenta and roasted carrots.

10 servings, about 2/3 cup each | Active Time: 1 1/4 hours | Total Time: 3 hours

Ingredients

Preparation

  1. Preheat oven to 350°F.
  2. Season pork with 1/2 teaspoon salt and plenty of pepper.
  3. Heat 1 tablespoon oil and butter in a large, heavy casserole or Dutch oven over medium heat. Add the pork in batches (do not crowd the pot) and cook until browned on all sides, 3 to 4 minutes per batch. Remove to a large plate.
  4. Add the remaining 1 tablespoon oil to the pot. Add shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Add brown sugar, vinegar and thyme. Bring to a simmer and immediately add broth. Return the pork to the pot and cover with a tight-fitting lid.
  5. Transfer the pot to the oven and bake until the pork is very tender, about 1 1/2 hours. Remove from the oven, uncover and let stand for about 15 minutes.
  6. While the stew stands, combine prunes and port in a small saucepan. Bring to a simmer and cook for 10 minutes. Skim or blot any visible fat from the stew. Stir in the prunes and port. Return the pot to the stove and bring to a simmer. Reduce heat and simmer over low heat for 10 minutes.
  7. Combine water and cornstarch in a small bowl. Transfer the pork and prunes to a bowl with a slotted spoon. Return the sauce to a simmer. Stir in the cornstarch mixture a little at a time, stirring and adding more as needed, until the sauce just coats the spoon. Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.

Nutrition

Per serving : 314 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 53 mg Cholesterol; 30 g Carbohydrates; 14 g Protein; 3 g Fiber; 333 mg Sodium; 508 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 carbohydrates (other), 4 lean meat, 1 fat

Tips & Notes