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Roast pork loin with roasted apple compote
Artist: _ Yield: 6
Categories: Apple, Fruits, Pork, Roasted Rating: 0
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Ingredients:
2 1/4 lbsBoned and rolled pork loin
1 tspKosher salt
1 tbspDijon style mustard, plus
-1 tb(opt) for finishing
4 largeGranny Smith apples, peeled
-and cored, each cut in 8
-wedges and tossed with
-lemon juice
1 tbspCanola oil
1/2 cupHeavy(whipping) cream (opt)
Procedures:
1Place oven rack on second level from bottom.
2Heat oven to 500 °F.
3Place loin in a 14-by-12-by-2-inch roasting pan.
4Rub salt all over loin.
5Smear with 1 tablespoon of the mustard over top of loin.
6Roast for 20 minutes.
7Move loin around with wooden spatula so it won"t stick.
8Roast 15 minutes more.
9Toss 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.
10Roast 10 minutes.
11Turn apples gently as they will be soft.
12Roast 10 minutes more.
13In total, the loin should roast 55 minutes or until meat is done.
14(160 degrees on an internal meat thermometer) the meat may still be slightly pink, but this is fine.
15Don"t overcook.
16Remove loin to a platter.
17Snip off strings if using cream and optional mustard, combine and stir the mixture carefully into apples.
18Let meat rest 10 ~15 minutes before slicing.
19Place apples around roast.
20nutritional info per serving: 266 cal; 26g pro, 14g carb, 11g fat, 74g chol, 462 sodium