Roast pork loin with roasted apple compote

6 Servings

Ingredients

Quantity Ingredient
2¼ pounds Boned and rolled pork loin
1 teaspoon Kosher salt
1 tablespoon Dijon style mustard, plus 1 tb(opt) for finishing
4 larges Granny Smith apples; peeled and cored, each cut in 8 wedges and tossed with lemon juice
1 tablespoon Canola oil
½ cup Heavy(whipping) cream (opt)

Directions

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, ¼/96 format by Lisa Crawford

Related recipes