Roasted pork with harvest fruits

By Maudie30

This roast has the most wonderful flavors. The juices make the most wonderful gravy.

Ingredients

• 1 5-6 lb boneless pork shoulder roast, trimmed and tied to retain it;s shape
• 3 Tbls olive oil
• salt and fresh ground black pepper
• 1 large onion, finely chopped
• 3 bay leaves
• 2 Tbls snipped fresh rosemary
• 1 C balsamic vinegar
• 1 C dry red wine
• 1 1/2 C pitted dried plums and or apricots
• 1 1/2 C dried figs, halved
• 1 quince, peeled, cored and coarsely chopped (optional)
• 4 medium apples peeled, cored and quartered

Preparation

Step 1

Preheat oven to 325 degree F.

In a 6 to 8 quart oval roasting pan brown meat on all sides in hot oil.
Remove the meat from the pan and pour off all but 2 tablespoons of the fat. Sprinkle meat lightly with salt and pepper; set aside. Reduce the heat to medium.

Add the onions to pan and cook about 5 minutes or until tender. Add the bay leaves, rosemary, vinegar, wine, dried plums and/or apricots, figs, and, if desired, quince. Bring to boiling and cook for 1 minute. Remove pan from heat.

Return the meat to the pan. Cover pan and place in oven for 2-3/4 hours. Add apples. Cover and cook 15 minutes more or until meat and apples are tender. Remove the meat and the fruit from the pan, using a slotted spoon; cover meat and fruit loosely with foil to keep warm. Remove and discard bay leaves from pan.

For sauce, place pan on range-top and cook, uncovered, over medium-high heat about 15 minutes or until the liquid is reduced to 1-1/4 cups, stirring and scraping the bottom of the pan to release any brown bits.

To serve, slice the pork and arrange it on a platter with the fruit. Spoon some of the sauce over the pork. Pass remaining sauce.

Makes 8 to 10 servings.