Pork Loin Roast With Carolina Apple Compote

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

This recipe goes with Pork Tenderloin With Carolina Apple Compote

Prep Time: 20 minutes
Cook Time: 1 hour(s) 46 minutes
Other: 2 hour(s) 15 minutes
Yield: Makes 8 to 10 servings

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

Preparation

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.

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.

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.

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

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.