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Roast Loin of Pork with Apple Compote

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This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.

  • Servings: 6

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 1 bone-in pork loin roast (3 1/2 pounds)
  • 2 tablespoons Maldon sea salt
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons fresh, coarsely chopped marjoram leaves
  • 5 Fuji apples, peeled, cored, and each cut into 8 wedges
  • 2 whole cloves
  • 1/2 cup Calvados
  • 2 teaspoons sugar (optional)
  • Curtis Stone's Honey-Glazed Carrots, for serving

Directions

  1. Preheat oven to 475 degrees.

  2. Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.

  3. Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.

  4. Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.

  5. Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.

  6. Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.

  7. Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.

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