| 1 | * fruit concentrate is available in health food stores. |
| 2 | ** trim pork loin of all visable fat. |
| 3 | Quarter and core the apple and pear. |
| 4 | Take one section of each and chop fine; place in an 8x8 baking dish. |
| 5 | Coarsely chop the remaining apple and pear; place in 2 quart saucepan and set aside. |
| 6 | To baking dish, add the onions, carrots, bay leaves, fruit concentrate, thyme, garlic and orange rind; mix well. |
| 7 | Rub the pork on all sides with about ?teaspoon of the oil. |
| 8 | Place it in the dish and turn to coat all sides with the marinade mixture. |
| 9 | Cover and set aside for 3 to 4 hours in a cool place (refrigerate in hot weather). |
| 10 | While pork marinates, saute reserved apple and pear in the remaining oil over medium heat for about 3 minutes. |
| 11 | Stir in raspberries, remove from heat and set aside. |
| 12 | Preheat oven to 350 degrees. |
| 13 | Remove pork from marinade, sear on all sides over high heat (about 4 minutes per side). |
| 14 | Place marinade in bottom of roasting pan, place pork on a rack over marinade. |
| 15 | Roast for 40 to 50 minutes, or until pork reaches an internal temperature of 140 degrees. |
| 16 | Remove pork from pan, set aside, keep warm. |
| 17 | Pour any accumulated fat from roasting pan. |
| 18 | Add stock and cider. |
| 19 | Over high heat, constantly stir the liquid and scrape the bottom of pan for about 5 minutes to deglaze. |
| 20 | Mix water and cornstarch until smooth, add to pan and stir until thickened. |
| 21 | Strain the sauce into a saucepan and keep warm over low heat. |
| 22 | Season with pepper. |
| 23 | Briefly reheat the compote. |
| 24 | Serve thinly sliced pork with the compote and sauce. |
| 25 | A good accompaniment would be sauted slices of polenta. |
| 26 | Per serving: 335 calories, 6.7 g fat (18%) 37 g protein, 96 mg sodium, : 111 mg cholesterol |
