2 1/4 lb boned and rolled pork loin
1 tsp kosher salt
1 tbsp dijon style mustard, plus 1 tb(opt), for finishing
4 large granny smith apples, peeled and cored, each cu
1 tbsp canola oil
1/2 cup heavy(whipping) cream (opt)
A Recipe for
Roast Pork Loin With Roasted Apple Compote
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
This Recipe for Roast Pork Loin With Roasted Apple Compote is one of thousands in the Recipes-to-go Meat Cookbook.
Rice is born in water and must die in wine. |
| Italian Proverb |
If you enjoy this Roast Pork Loin With Roasted Apple Compote Recipe - you should enjoy the recipe collections you can find on the websites below:
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
This is a recipe for Roast Pork Loin With Roasted Apple Compote from the recipe cookbook of Recipes-to-go (Meat)
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Herb Tip |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Place oven rack on second level from bottom. Heat oven to 500
degrees F. Place loin in a 14-by-12-by-2-inch roasting pan. Rub salt
all over loin. Smear with 1 tablespoon of the mustard over top of
loin. Roast for 20 minutes. Move loin around with wooden spatula so
it won't stick. Roast 15 minutes more. Toss the lemon juice-coated
apples with the oil, then add the apples, juices and all, to the
roasting pan, spreading them out all around the loin. Roast 10
minutes. Turn apples gently as they will be soft. Roast 10 minutes
more. In total, the loin should roast 55 minutes or until meat is
done. (160 degrees on an internal meat thermometer) The meat may
still be slightly pink, but this is fine. Don't overcook. Remove loin
to a platter. Snip off strings If using cream and optional mustard,
combine and stir the mixture carefully into apples. Let meat rest 10
~15 minutes before slicing. Place apples around roast.
Nutritional info per serving: 266 cal; 26g pro, 14g carb, 11g fat, 74g
chol, 462 sodium
Source: Roasting: A Simple Art by Barbara Kafka Miami Herald, 1/4/96
format by Lisa Crawford
Serves: 6
Roast Pork Loin With Roasted Apple Compote Recipe brought to you by Recipes To-Go