Pork Loin Roast With Carolina Apple Compote

4 Reviews
ADD YOUR REVIEW
Photo: William Dickey; Styling: Buffy Hargett
Prep Time
20 Mins
Cook Time
1 Hour 46 Mins
Other Time
2 Hours 15 Mins
Yield
Makes 8 to 10 servings
December 2008
RECIPE BY Southern Living

Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you.

Ingredients

  • 3 garlic cloves, minced
  • 3 teaspoons dried Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (3-lb.) boneless pork loin roast
  • Kitchen string
  • 2 teaspoons canola oil
  • 2 pounds Gala apples, unpeeled
  • 1 tablespoon lemon juice
  • 1 cup apple cider
  • 5 tablespoons sugar
  • 2 1/2 teaspoons orange zest
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 tablespoon butter

How to Make It

Step 1

Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork with kitchen string, securing at 1-inch intervals. Cover and chill 2 hours.

Step 2

Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.

Step 3

Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.

Step 4

Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.

Step 5

Add cider and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.

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Ratings & Reviews

equinecpa's Review

clancythecamper
January 26, 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.

clancythecamper's Review

equinecpa
June 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!

Elizabeth48's Review

Elizabeth48
January 16, 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.

Stacey76's Review

Stacey76
January 10, 2009
Made this with the butternut squash risotto and brussel sprouts for a Christmas Eve dinner. A wonderful blend of flavors!