Ragout of Pork & Prunes
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.
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.
1 fruit, 1/2 other carbohydrates, 4 lean meat, 1 fat