Roast Pork with Fruit Compote

Roast Pork with Fruit Compote Recipe

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Roast Pork with Fruit Compote is a delicious and flavorful dish that combines the savory taste of pork with the sweetness of fruits. This recipe is perfect for a special occasion or a family dinner.

History

The combination of pork with fruit compote has been a popular dish in many cultures for centuries. The sweetness of the fruits complements the richness of the pork, creating a harmonious and delicious flavor profile.

Ingredients

1 mcintosh apple, peeled and diced
0.5 cup diced onions
2 bay leaves
1 tbsp minced fresh thyme
1 tbsp grated orange rind
1.5 tbsp olive oil
1 cup de-fatted stock
2 tbsp cold water
1 pinch ground white pepper
1 bosc pear, peeled and diced
0.33 cup diced carrots
1 tbsp fruit concentrate
2 garlic cloves, minced
1.5 lb (680 g) boneless pork loin
1 cup raspberries
1 cup cider
1 tbsp cornstarch

How to prepare

Quarter and core the apple and pear.
Take one section of each and finely chop; place in an 8x8 baking dish.
Coarsely chop the remaining apple and pear; place in a 2 qt (1.89 liter) saucepan and set aside.
To the baking dish, add the onions, carrots, bay leaves, fruit concentrate, thyme, garlic, and orange rind; mix well.
Rub the pork on all sides with approximately 0.5 tsp of oil.
Place the pork in the dish and turn to coat all sides with the marinade mixture.
Cover and set aside for 3 to 4 hours in a cool place (refrigerate in hot weather).
While the pork marinates, sauté the reserved apple and pear in the remaining oil over medium heat for about 3 minutes.
Stir in raspberries, remove from heat, and set aside.
Preheat the oven to 350°F (177°C).
Remove the pork from the marinade and sear on all sides over high heat (about 4 minutes per side).
Place the marinade in the bottom of a roasting pan, place the pork on a rack over the marinade.
Roast for 40 to 50 minutes, or until the pork reaches an internal temperature of 140°F (60°C).
Remove the pork from the pan, set aside, and keep warm.
Pour any accumulated fat from the roasting pan.
Add stock and cider to the pan.
Over high heat, constantly stir the liquid and scrape the bottom of the pan for about 5 minutes to deglaze.
Mix water and cornstarch until smooth, add to the pan, and stir until thickened.
Strain the sauce into a saucepan and keep warm over low heat.
Season with pepper.
Briefly reheat the compote.
Serve thinly sliced pork with the compote and sauce.

Variations

Try using different fruits in the compote, such as peaches or plums.
Add a splash of balsamic vinegar to the sauce for a tangy twist.
Substitute the pork loin with chicken or turkey for a lighter option.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 3 to 4 hours to allow the flavors to fully develop.

- Searing the pork before roasting helps to lock in the juices and create a crispy exterior.

- Deglazing the roasting pan with stock and cider adds depth and richness to the sauce.

- Straining the sauce before serving ensures a smooth and velvety texture.

Serving Suggestions

Serve the Roast Pork with Fruit Compote with a side of roasted vegetables or a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Marinate the pork for at least 3 to 4 hours for maximum flavor.

- Sear the pork before roasting to create a crispy exterior.

- Deglaze the roasting pan with stock and cider to create a flavorful sauce.

Ingredient Substitutions

Use any variety of apples or pears in place of the ones listed in the recipe.

- Substitute chicken or turkey for the pork loin if desired.

- Use vegetable stock in place of the de-fatted stock for a vegetarian option.

Make Ahead Tips

The pork can be marinated and seared ahead of time, then roasted just before serving. The compote and sauce can also be made in advance and reheated when ready to serve.

Presentation Ideas

Slice the pork thinly and arrange on a platter with the fruit compote drizzled over the top. Garnish with fresh herbs or citrus zest for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a light and fruity red wine, such as a Pinot Noir or Beaujolais. A side of roasted sweet potatoes or wild rice complements the flavors of the pork and fruit compote.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Roast Pork with Fruit Compote contains approximately 300 calories.

Carbohydrates

This dish is relatively low in carbohydrates, with most of the carbs coming from the fruits in the compote. Each serving contains approximately 20 grams of carbohydrates.

Fats

The pork loin is a lean cut of meat, making this dish low in fat. Each serving contains approximately 8 grams of fat.

Proteins

Pork is a good source of protein, with each serving of this dish containing approximately 30 grams of protein.

Vitamins and minerals

The fruits in the compote provide a good amount of vitamins and minerals, including vitamin C, potassium, and fiber.

Alergens

This recipe contains no common allergens, but individuals with fruit allergies should exercise caution.

Summary

Overall, this dish is a well-balanced meal that is low in fat and high in protein. The fruits in the compote provide essential vitamins and minerals, making it a nutritious and delicious choice.

Summary

Roast Pork with Fruit Compote is a delicious and elegant dish that is perfect for a special occasion or a family dinner. The combination of savory pork with sweet fruits creates a harmonious and flavorful meal that is sure to impress.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Roast Pork with Fruit Compote. It was a warm summer day and I was visiting my dear friend, Mrs. Jenkins, who was known for her delicious home-cooked meals. As soon as I walked into her kitchen, the sweet aroma of roasted pork and fruity compote filled the air, making my mouth water.

Mrs. Jenkins greeted me with a warm smile and a hug, inviting me to sit at the kitchen table while she finished preparing our meal. I watched in awe as she expertly seasoned the pork roast with a blend of herbs and spices, then placed it in the oven to slowly cook to tender perfection.

As the pork roasted, Mrs. Jenkins began to prepare the fruit compote. She chopped up a variety of fresh fruits - apples, peaches, and plums - and added them to a pot with sugar, cinnamon, and a splash of orange juice. The mixture simmered on the stove, filling the kitchen with a sweet, fruity fragrance that made my stomach growl in anticipation.

I asked Mrs. Jenkins where she learned to make such a delicious dish, and she chuckled softly as she stirred the compote. "Oh, my dear, this recipe has been passed down through generations in my family," she explained. "My grandmother taught me how to make it when I was just a young girl, and I've been making it ever since."

I was fascinated by the idea of a recipe being passed down through generations, each cook adding their own unique touch to it. Mrs. Jenkins shared with me the story of how her grandmother had learned the recipe from a dear friend who had immigrated to America from Italy many years ago. The friend had brought the recipe with her, along with stories of her homeland and the delicious dishes she had grown up eating.

As Mrs. Jenkins finished preparing the meal, she set the table with care, placing the roast pork in the center surrounded by bowls of the fragrant fruit compote. We sat down to eat, enjoying the tender, flavorful pork and the sweet, tangy compote that perfectly complemented it.

As I savored each bite, I knew that this recipe was one that I had to learn to make for myself. Mrs. Jenkins graciously agreed to share the recipe with me, writing it out on a piece of paper that I carefully tucked away in my recipe box.

Over the years, I have made this Roast Pork with Fruit Compote many times, each time thinking of Mrs. Jenkins and her warm kitchen filled with love and delicious aromas. I have added my own touches to the recipe, experimenting with different fruits and spices to make it my own.

But no matter how I tweak the recipe, the memories of that summer day in Mrs. Jenkins' kitchen will always remain. The joy of learning a new recipe from a dear friend, the satisfaction of creating a delicious meal from scratch, and the warmth of sharing it with loved ones - these are the things that make cooking such a special and meaningful experience.

And so, as I sit down to enjoy a plate of Roast Pork with Fruit Compote, I am grateful for the memories and the stories that have been passed down through generations, enriching my life and connecting me to the past in a way that only food can. It is a reminder that cooking is not just about following a recipe, but about creating lasting memories and traditions that will be cherished for years to come.