Roast Pork With Fruit Compote Recipe

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Roast Pork With Fruit Compote Ingredients

1 each mcintosh apple
1 each bosc pear
1/2 cup diced onions
1/3 cup diced carrots
2 each bay leaves
1 tbsp fruit concentrate *
1 tbsp minced fresh thyme
2 each garlic cloves -- minced
1 tbsp grated orange rind
1 1/2 lb boneless pork loin
1 1/2 tsp olive oil
1 cup raspberries
1 cup defatted stock
1 cup cider
2 tbsp cold water
1 tbsp cornstarch
1 each pinch ground white pepper

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Roast Pork With Fruit Compote

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Roast Pork With Fruit Compote

The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
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Roast Pork With Fruit Compote Directions

* 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 by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE
CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1

Recipe By :

From: Date: 05/27

Serves: 4

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