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EatingWell
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.
Perla Meyers

Ingredients
Directions
Tips
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.
Tips
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.
Nutrition Facts
Serving Size:
about 2/3 cup Per Serving:
314 calories; protein 14.2g; carbohydrates 30.4g; dietary fiber 2.7g; sugars 17.1g; fat 13g; saturated fat 4.3g; cholesterol 53.1mg; vitamin a iu 505.6IU; vitamin c 1.5mg; folate 6.9mcg; calcium 39.7mg; iron 1.6mg; magnesium 31.8mg; potassium 507.5mg; sodium 333.3mg; thiamin 0.3mg; added sugar 1g.
Exchanges:
1 fruit, 1/2 other carbohydrates, 4 lean meat, 1 fat
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