This elegant yet approachable dish features a boneless pork loin that is marinated in aromatic herbs and spices before being seared and roasted to perfection. The pork is accompanied by a delightful fruit compote made from fresh apples, pears, and raspberries, offering a sweet and tart contrast to the savory meat. A rich pan sauce, deglazed with cider and stock, ties the flavors together. Perfect for a special weekend dinner or a festive holiday meal, this recipe balances hearty protein with bright, fresh fruit notes. It&# 226;ÂÂs a comforting way to bring sophisticated flavor to your table without requiring complex techniques.
Roast Pork With Fruit Compote
Description
This elegant yet approachable dish features a boneless pork loin that is marinated in aromatic herbs and spices before being seared and roasted to perfection. The pork is accompanied by a delightful fruit compote made from fresh apples, pears, and raspberries, offering a sweet and tart contrast to the savory meat. A rich pan sauce, deglazed with cider and stock, ties the flavors together. Perfect for a special weekend dinner or a festive holiday meal, this recipe balances hearty protein with bright, fresh fruit notes.Ingredients
Directions
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Trim the pork loin of any visible fat.
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Quarter and core the apple and pear. Finely chop one section of each fruit and place in an 8x8 baking dish.
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Coarsely chop the remaining apple and pear sections and set aside in a saucepan.
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To the baking dish with the chopped fruit, add diced onions, carrots, bay leaves, fruit concentrate, minced thyme, minced garlic, and grated orange rind. Mix well.
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Rub the pork loin on all sides with about 1/2 teaspoon of the olive oil.
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Place the pork in the baking dish and turn to coat all sides with the marinade mixture. Cover and refrigerate for 3 to 4 hours.
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While the pork marinates, heat the remaining olive oil in a skillet over medium heat. Sauté the reserved coarsely chopped apple and pear for about 3 minutes.
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Stir in the raspberries, remove from heat, and set aside to create the compote.
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Preheat the oven to 350 degrees F (175 degrees C).
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Remove the pork from the marinade. Sear the pork on all sides in a hot skillet over high heat for about 4 minutes per side until browned.
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Pour the marinade liquid into the bottom of a roasting pan. Place a rack over the marinade and set the seared pork on top.
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Roast in the preheated oven for 40 to 50 minutes, or until the pork reaches an internal temperature of 140 degrees F (60 degrees C).
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Remove the pork from the pan, cover loosely with foil, and set aside to rest.
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Pour any accumulated fat from the roasting pan into a bowl and discard or save for another use.
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Place the roasting pan on the stovetop over high heat. Add the stock and cider. Stir constantly and scrape the bottom of the pan to deglaze for about 5 minutes.
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In a small bowl, mix the cold water and cornstarch until smooth.
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Add the cornstarch mixture to the pan and stir until the sauce thickens.
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Strain the sauce into a saucepan and keep warm over low heat. Season with ground white pepper to taste.
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Briefly reheat the fruit compote.
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Slice the pork thinly and serve with the fruit compote and pan sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 659.8kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 3.2g16%
- Cholesterol 122.6mg41%
- Sodium 145.9mg7%
- Total Carbohydrate 96.2g33%
- Dietary Fiber 23.4g94%
- Sugars 16.1g
- Protein 55.7g112%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fruit concentrate can typically be found in the baking or health food section of grocery stores.
Ensure the pork reaches an internal temperature of 145ðF (63ðC) according to modern food safety standards, allowing it to rest for 3 minutes before carving. The recipe specifies 140ðF, which is close but may benefit from a slight increase for safety.
If fresh thyme is unavailable, you can use 1/2 teaspoon of dried thyme leaves.
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. The compote can also be stored separately and reheated gently.
For a heartier meal, serve with sautéed polenta slices, mashed potatoes, or crusty bread to soak up the sauce.
