Roast Loin of Pork with Apple Compote
This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.
- 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)
- Honey-Glazed Carrots, for serving
Preheat oven to 475 degrees.
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.
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.
Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
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.
Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.
SourceThe Martha Stewart Show, February Winter 2008