Recipe - Roast Pork With Fruit Compote

1 McIntosh apple
1 Bosc pear
One half cup Diced onions
1/3 cup Diced carrots
2 Bay leaves
1 tablespoon Fruit concentrate *
1 tablespoon Minced fresh thyme
2 Garlic cloves minced
1 tablespoon Grated orange rind
1 One half pound Boneless pork loin
1 One half teaspoon Olive oil
1 cup Raspberries
1 cup Defatted stock
1 cup Cider
2 tablespoon Cold water
1 tablespoon Cornstarch
1 Pinch ground white pepper

* Fruit concentrate is available in Health Food stores. ** Trim pork loin
of all visable fat. 1. Quarter and core the apple and pear. Take one
section of each and chop fine; place in an 8x8 baking dish. Coarsely chop
the remaining apple and pear; place in 2 quart saucepan and set aside. 2.
To baking dish, add the onions, carrots, bay leaves, fruit concentrate,
thyme, garlic and orange rind; mix well. Rub the pork on all sides with
about One half teaspoon of the oil. Place it 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). 3. While pork marinates, saute
reserved apple and pear in the remaining oil over medium heat for about 3
minutes. Stir in raspberries, remove from heat and set aside. 4. Preheat
oven to 350 degrees. 5. Remove pork from marinade, sear on all sides over
high heat (about 4 minutes per side). Place marinade in bottom of roasting
pan, place pork on a rack over marinade. Roast for 40 to 50 minutes, or
until pork reaches an internal temperature of 140 degrees. 6. Remove pork
from pan, set aside, keep warm. 7. Pour any accumulated fat from roasting
pan. Add stock and cider. Over high heat, constantly stir the liquid and
scrape the bottom of pan for about 5 minutes to deglaze. 8. Mix water and
cornstarch until smooth, add to pan and stir until thickened. Strain the
sauce into a saucepan and keep warm over low heat. Season with pepper. 9.
Briefly reheat the compote. Serve thinly cut or sliced up pork with the compote and
sauce. A good accompaniment would be sauted slices of polenta. Per
serving: 335 calories, 6.7 g fat (18%) 37 g protein, 96 mg sodium,
: 111 mg cholesterol. From Prevention Magazine, May 1991 Posted
by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1

Recipe By :

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip