Winter Pork and Fruit Ragout

Preparation info

  • 6 to 8

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Serve this delicious casserole with Saffron Rice, black beans, and a green salad garnished with orange slices.


  • 3 pounds lean boneless pork, in 1-inch cubes
  • 2 dozen dried apricot halves


  1. In a large bowl combine the pork, apricots, raisins, red wine, vinegar, dill, mint, cumin, pepper, thyme, and salt. Cover and marinate, refrigerated, for 24 hours. Stir occasionally.
  2. Remove the pork and fruit from the marinade. Reserve the fruit in a small bowl. Reserve the marinade separately. Pat the pork dry with paper towels.
  3. Heat the olive oil in