Recipes Ingredients Meat & Poultry Pork Recipes Roasted Pork Loin with Chunky Fruit Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 sandwiches A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy mustard. Ingredients 1 two-pound pork loin 1 tablespoon olive oil 2 ½ teaspoons salt, plus more to taste ½ teaspoon freshly ground pepper, plus more to taste 1 tablespoon fresh thyme leaves 2 tablespoons unsalted butter 4 firm red apples, such as Cortland, cored and cut into ½-inch cubes 4 tablespoons pure maple syrup 4 tablespoons low-sodium canned or Homemade Chicken Stock, skimmed of fat, or apple juice 1 cup mixed dried fruit such as apricots, figs, and cherries, roughly chopped 4 rustic-style rolls 2 tablespoons grainy mustard Directions Heat oven to 400 degrees. Rub meat with oil; sprinkle with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and thyme. Roast in small pan until interior temperature reads about 160 degrees, 1 1/4 hours. Tent with foil to keep warm; let stand. Melt 1 tablespoon butter in a large, shallow skillet over medium heat. Add half the apples, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Saute, shaking pan to toss apples until starting to soften, about 5 minutes. Add 2 tablespoons syrup, 2 tablespoons stock or apple juice, and half the dried fruit. Saute, tossing until fruit is soft, and mixture is juicy, 2 to 3 minutes. Transfer to small bowl; cover with foil to keep warm. Repeat with remaining ingredients. Combine batches. Adjust seasoning. Meanwhile, slice rolls open; spread with mustard. Slice meat into 1/4-inch-thick slices; arrange over bottom halves of rolls, and mound with hot sauce. Cover with top of rolls; place on a baking sheet. Heat until rolls are toasty and filling is hot, about 5 minutes. Rate it Print