Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Roast Pork Loin with Warm Fall Compote
Rachael Ray

Roast Pork Loin with Warm Fall Compote

{"handle":"roast-pork-loin-with-warm-fall-compote","title":"Roast Pork Loin with Warm Fall Compote","seoTitle":"Roast Pork Loin with Warm Fall Compote","image":"https://images.ctfassets.net/vmuke7sdou62/2Ppk1Vcvr5IeQsPwkr1KzI/9469ce94212d261faf806a12db21def8/MTI1NjQzNjYwMzU5NDA2ODY2.jpg","ingredients":"

  • 3-4 pounds boneless pork loins
  • 4 sprigs fresh rosemary
  • 4 tablespoons extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper
  • 4 apples, Macintosh or any variety you like, peeled, cored, and chopped
  • 4 pears, Bosc or any kind you like, peeled, cored, and chopped
  • 1 1/2 cups apple cider or apple juice
  • 3/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • Nutmeg, freshly grated
  • 1 jar whole berry cranberry sauce
  • 1/2 cup golden raisins

","preparation":"

Pre-heat the oven to 400°F. \n\nPlace the pork loin on a nonstick cookie sheet with a rim or on a roasting pan. Make slits throughout with a long thin knife and pierce the loin with the rosemary stems. Coat the pork in EVOO and a liberal amount of salt and pepper. Transfer to the oven and roast until the internal temperature reads about 145°F, about 1 hour.\n\nWhile the pork is roasting, in a medium size saucepan, cook the apples, pears, cider, brown sugar, vinegar and nutmeg until the apples are soft, about 10-15 minutes. Once the mixture has cooked down and is thickened, add in the cranberry sauce and raisins.\n\nRemove the pork to a cutting board and tent with foil. Let it rest for 10-15 minutes. Thinly slice the pork loin on an angle. Serve the compote alongside the pork.

","tags":"dinner,pork,roast,simmer,vegetables","publishDate":"2007-09-06T07:00:00Z","status":"Pending","author":"rachael-ray"}

This is a game-changer for your fall meals. The succulent pork loin, infused with aromatic rosemary and roasted to perfection, is beautifully complemented by a warm, spiced compote that's a total crowd-pleaser. Apples, pears, and a dash of balsamic vinegar create a tangy-sweet contrast, while the cranberry sauce and golden raisins add a pop of flavor. It's the kind of dish that feels special enough for a holiday, but simple enough to make any night feel like a celebration. If you're looking to bring fall’s best flavors to the table, this is the dish to do it with!

Ingredients

  • 3-4 pounds boneless pork loins
  • 4 sprigs fresh rosemary
  • 4 tablespoons extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper
  • 4 apples, Macintosh or any variety you like, peeled, cored, and chopped
  • 4 pears, Bosc or any kind you like, peeled, cored, and chopped
  • 1 1/2 cups apple cider or apple juice
  • 3/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • Nutmeg, freshly grated
  • 1 jar whole berry cranberry sauce
  • 1/2 cup golden raisins

Directions

Pre-heat the oven to 400°F. Place the pork loin on a nonstick cookie sheet with a rim or on a roasting pan. Make slits throughout with a long thin knife and pierce the loin with the rosemary stems. Coat the pork in EVOO and a liberal amount of salt and pepper. Transfer to the oven and roast until the internal temperature reads about 145°F, about 1 hour. While the pork is roasting, in a medium size saucepan, cook the apples, pears, cider, brown sugar, vinegar and nutmeg until the apples are soft, about 10-15 minutes. Once the mixture has cooked down and is thickened, add in the cranberry sauce and raisins. Remove the pork to a cutting board and tent with foil. Let it rest for 10-15 minutes. Thinly slice the pork loin on an angle. Serve the compote alongside the pork.

Tags:Dinner, Pork, roast, simmer, undoRS, vegetables