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Winter Pork and Fruit Ragout

Winter Pork and Fruit Ragout

Course Main Dishes
Servings 4 -6
Author adapted from the Silver Palate Cookbook


  • 3 lb. pork tenderloin cut into 1 inch cubes
  • 2 dozen dried apricot halves
  • 1 cup raisins
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 3 tablespoons fresh dill chopped
  • 3 tablespoons fresh mint chopped
  • 3 tablespoons fresh thyme leaves
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • 4 shallots minced
  • 1 cup dry white wine
  • 1 quart Chicken Stock
  • 2 bay leaves
  • 1/4 cup honey


  • In a large bowl combine pork, apricots, raisins, red wine, red wine vinegar, dill, mint, thyme, cumin, and pepper. Marinate in the refrigerator for 24 hours. Stirring now and then.
  • Strain the pork and fruit. Reserve the marinade. Separate out pork and pat dry. Reserve fruit in a small bowl.
  • Preheat oven to 350 degrees F
  • Heat olive oil in a large frying pan, brown the meat in small batches. Transfer the pork to a large dutch oven casserole.
  • Wipe out the frying pan, saute shallots for about 5 minutes over medium heat. Add reserve marinade and bring to a boil. Thicken slightly for a few minutes, pour over the meat.
  • Add the apricots, raisins, white wine, half the chicken stock, bay leaves, and honey to the dutch oven with pork. Stir to combine. Over medium high heat, bring to a boil. Cover and put in oven.
  • Bake for 75 minutes. Uncover pot, add more chicken stock if meat looks dry. Bake for another 30 minutes or until pork is fork tender.
  • Serve with rice and a salad