Citrus Pork Loin with Apple Compote
I absolutely love to read recipes. Today, while cleaning out the fridge, evaluating what needs to be used and putting together a grocery list, I came across a bag of oranges and a bag of apples that needed to be used, along with 1/2 of a huge pork loin bought on sale. Later on, Southern Living happened to email me some Christmas recipes, along with Pork Tenderloin with Carolina Apple Compote….and this is my adaptation with a twist, upgraded to anti-inflammatory choices.
Prep Time: 20 minutes
Cook Time: 1 hour(s) 46 minutes
Other: 2 hour(s) 15 minutes
Yield: Makes 8 to 10 servings
Ingredients
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 dried cayenne pepper, diced or 1/2 teaspoon red pepper flakes
- 1 (3-lb.) boneless pork loin roast
- 2 teaspoons EVOO
- 2 pounds Gala apples, unpeeled (or peeled if your family is squeamish about skins)
- 1 tablespoon lemon juice
- 1 cup apple cider
- 2 oranges, juiced and their zest (to pour and bake over pork roast)
- 1 orange, juiced (for apple compote)
- 2 1/2 teaspoons orange zest
- 1/2 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 tablespoon butter
Preparation
1. Combine first 4 ingredients. Rub mixture on all sides of pork roast. Cover and chill 2 hours, or overnight.
2. Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. It will smell utterly delicious as you brown it! Place pork on a baking stone or a lightly greased rack in an aluminum foil-lined roasting pan. Juice oranges, and pour fresh orange juice over pork roast. Sprinkle with orange zest and cayenne peppers or red pepper flakes.
3. Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.
4. Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.
5. Add cider, fresh orange juice and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.
We served this with baked sweet potatoes, and spinach sauteed with garlic, and it was phenomenal! Full of anti-oxidants and healthy, vitamin packed fruits, it really took the chill of an evening that got down to 12 degrees. You will be feeding your family a super healthy meal that will boost immunity too.