Ragout of Pork & Prunes
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.
- 4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1- to 1 1/2-inch pieces
- 1 teaspoon salt, divided
- Freshly ground pepper, to taste
- 2 tablespoons canola oil, divided
- 1 tablespoon butter
- 1 cup minced shallots, (5-6 large)
- 2 teaspoons grated fresh ginger
- 1 tablespoon brown sugar
- 1/4 cup sherry vinegar, or red-wine vinegar
- 1 teaspoon dry thyme, or 1 tablespoon fresh thyme, minced
- 1 1/2 cups reduced-sodium beef broth
- 2 cups large pitted prunes
- 1 cup tawny port, (see Note)
- 2 tablespoons water
- 2 teaspoons cornstarch
- Preheat oven to 350°F.
- Season pork with 1/2 teaspoon salt and plenty of pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 6; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 7 just before serving.
- Note: Port is a sweet fortified wine that provides depth of flavor in cooking. Tawny port is aged in oak, turning it brown (as opposed to dark-red ruby port). Look for it in your wine or liquor store.
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.
Nutrition Bonus: Zinc (27% daily value), Potassium (19% dv), Iron (15% dv).
Carbohydrate Servings: 2
Exchanges: 1 fruit, 1/2 carbohydrates (other), 4 lean meat, 1 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- 8 or more
- Main Ingredient
- New Year's Eve
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 2009