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Roast Pork Loin with Apple Compote
Category: Main Course, Pork
Serves: 6
Rating:
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Ingredients:
4 large Granny Smith apples (2 lbs.) peeled, cored and cut into 8 wedges 1/3 c. fresh lemon juice 2-1/4 lb. pork loin, boned and rolled, about 7” long, at room temperature 1 t. kosher salt 1 T. Dijon mustard 1 T. canola or olive oil 1/2 c. deglazing liquid (water, wine, chicken or vegetable stock)
Directions:
Place rack on second level from bottom of oven. Preheat to 500°. Mix apple wedges with lemon juice and set aside. Place loin in a 14”x2” roasting pan that is 2” deep. Rub salt all over the loin and smear the top with mustard. Roast for 20 minutes. Move the loin around with a wooden spoon so it won’t stick and roast for 15 minutes more. Add the apples and the oil, spreading them around the pan. Roast 10 minutes, turn the apples gently, and roast 10 minutes more. In total, the loin should roast for 55 minutes, or until the loin reaches and internal temperature of 140°. The meat will be slightly pink. Remove the loin to a platter and remove the strings. Let the meat rest 15 minutes before slicing. Carefully remove the apples and place around the roast. Pour the fat out of the pan. Pour in the deglazing liquid and cook over medium high heat, scraping up all the bits. Pour over loin and serve.