Pork Loin Roast With Carolina Apple Compote
Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you.
Recipe by Southern Living December 2008
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05/26/2018
4.5 stars. I cooked the pork longer, about 80 minutes with an additional 15 to rest and it came out perfectly. The compote was a great side to the meat. I served it with some au gratin potatoes and steamed asparagus. A beautiful, elegant meal that I would definitely serve to guests.
01/25/2011
The meat tasted good but the apple compote was not that tasty. Maybe my apples weren't very good? I usually love pork with apple recipes...and I'd definitely peel the apples, I hated the texture of the peel in the apples. I won't be making this recipe again.
06/26/2010
Tasty and Beautiful ~ Always a hit at our family holiday gatherings and a new tradition! I typically don't have apple cider on hand, so I did substitute a can of pears in juice, using the juice as per the recipe specs and adding in the sliced pears with the apples to cook the last few minuites. Thank you to my wonderful daughter who discovered it in your magazine!
01/15/2009
Fantastic. Easy to make. Having company over and making this again. The pork and apple combination wakes up your tastebuds and satisfies your craving for something flavorful, yet ELEGANT. Not hard on the pocketbook either.
01/10/2009
Made this with the butternut squash risotto and brussel sprouts for a Christmas Eve dinner. A wonderful blend of flavors!
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