Roast pork with fruit compote
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Roast pork with fruit compote
  Roast    Pork    Fruit  
Last updated 6/12/2012 1:20:36 AM. Recipe ID 52429. Report a problem with this recipe.
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      Title: Roast pork with fruit compote
 Categories: Pork
      Yield: 4 Servings
 
      1 ea McIntosh apple
      1 ea Bosc pear
    1/2 c  Diced onions
    1/3 c  Diced carrots
      2 ea Bay leaves
      1 tb Fruit concentrate *
      1 tb Minced fresh thyme
      2 ea Garlic cloves -- minced
      1 tb Grated orange rind
  1 1/2 lb Boneless pork loin
  1 1/2 ts Olive oil
      1 c  Raspberries
      1 c  Defatted stock
      1 c  Cider
      2 tb Cold water
      1 tb Cornstarch
      1 ea Pinch ground white pepper
 
  * Fruit concentrate is available in Health Food stores. ** Trim pork
  loin of all visable fat. 1. Quarter and core the apple and pear. Take
  one section of each and chop fine; place in an 8x8 baking dish.
  Coarsely chop the remaining apple and pear; place in 2 quart saucepan
  and set aside. 2. To baking dish, add the onions, carrots, bay
  leaves, fruit concentrate, thyme, garlic and orange rind; mix well.
  Rub the pork on all sides with about 1/2 teaspoon of the oil. Place
  it in the dish and turn to coat all sides with the marinade mixture.
  Cover and set aside for 3 to 4 hours in a cool place (refrigerate in
  hot weather). 3. While pork marinates, saute reserved apple and pear
  in the remaining oil over medium heat for about 3 minutes.  Stir in
  raspberries, remove from heat and set aside. 4. Preheat oven to 350
  degrees. 5. Remove pork from marinade, sear on all sides over high
  heat (about 4 minutes per side). Place marinade in bottom of roasting
  pan, place pork on a rack over marinade. Roast for 40 to 50 minutes,
  or until pork reaches an internal temperature of 140 degrees. 6.
  Remove pork from pan, set aside, keep warm. 7. Pour any accumulated
  fat from roasting pan.  Add stock and cider. Over high heat,
  constantly stir the liquid and scrape the bottom of pan for about 5
  minutes to deglaze. 8. Mix water and cornstarch until smooth, add to
  pan and stir until thickened. Strain the sauce into a saucepan and
  keep warm over low heat. Season with pepper. 9. Briefly reheat the
  compote. Serve thinly sliced pork with the compote and sauce.  A good
  accompaniment would be sauted slices of polenta. Per serving: 335
  calories, 6.7 g fat (18%) 37 g protein,
       96 mg sodium,
  :            111 mg cholesterol. From Prevention Magazine, May 1991
  Posted 




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Recipe ID 52429 (Apr 03, 2005)

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