Orange Braised Pork With Fruit
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | California | Main dish, Meats | 6 | Servings |
INGREDIENTS
| 3 1/2 | lb | Pork shoulder or butt |
| boned trimmed | ||
| and cut into 2" cubes | ||
| 2 | t | Dried marjoram |
| 1/2 | c | Port |
| 1/2 | c | Orange juice |
| 1/2 | c | Water |
| 1/4 | c | Lemon juice |
| 1 | T | Grated orange peel |
| 1 | t | Ground ginger |
| 2 | Bay leaves | |
| 1 | c | California dried figs |
| stems removed & halved | ||
| 2 | Golden Delicious apples | |
| peeled cored & sliced | ||
| 1 | Orange, peeled | |
| sectioned and diced | ||
| 4 | c | Hot cooked brown rice |
| blended with: | ||
| 3 | T | Sesame seeds |
| natural or toasted |
INSTRUCTIONS
Saute pork in large frying pan until browned on all sides. Sprinkle with marjoram, stirring to saute herb. Add port, orange juice, water, lemon juice, orange peel, ginger and bay leaves. Cover; simmer until pork is very tender -- about 2 hours. Remove meat to serving dish. Add figs, apples and orange pieces to pan. Cover; simmer about 10 minutes, just until apples are soft. Spoon fruit and juices over pork. Serve with rice. Makes 6-8 servings. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1200
Calories From Fat: 467
Total Fat: 51.2g
Cholesterol: 256.7mg
Sodium: 402.8mg
Potassium: 1103.9mg
Carbohydrates: 113.7g
Fiber: 8.9g
Sugar: 3.7g
Protein: 77.6g