Back to Roast Loin of Pork with Apple Compote All Reviews for Roast Loin of Pork with Apple Compote - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3126_022808_pork.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 3126_022808_pork.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

3126_022808_pork.jpg

3126_022808_pork.jpg

Ingredients

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

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.

Reviews (3)

 Add Rating & Review     15 Ratings   5 star values:        1    4 star values:        1    3 star values:        6    2 star values:        6    1 star values:        1

Reviews (3)

Add Rating & Review     15 Ratings   5 star values:        1    4 star values:        1    3 star values:        6    2 star values:        6    1 star values:        1

Add Rating & Review

15 Ratings 5 star values: 1 4 star values: 1 3 star values: 6 2 star values: 6 1 star values: 1

15 Ratings 5 star values: 1 4 star values: 1 3 star values: 6 2 star values: 6 1 star values: 1

15 Ratings 5 star values: 1 4 star values: 1 3 star values: 6 2 star values: 6 1 star values: 1

  • 5 star values: 1 4 star values: 1 3 star values: 6 2 star values: 6 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/30/2008   Delicious! I made the pork and apple compote and was very pleased. Since I had a smaller bone-in pork loin roast I kept it in the oven at 475 for only 20 min. and then at 350 for 30 min. It turned out great. I also substituted apple juice for the Calvados and used just a touch of ground cloves. Turn out great! Will add this to my recipe collection!  

Martha Stewart Member     Rating: Unrated       03/17/2008   Just wanted to let Martha know that apple seeds are in fact toxic. I learned this from a CBC Radio science program here in Canada. The seeds contain an enzyme which when broken down turns to cyanide. Here is a link to the broadcast: http://www.cbc.ca/quirks/media/2007-2008/mp3/qq-2008-02-16_05.mp3  

Martha Stewart Member     Rating: Unrated       03/06/2008   Loved this recipe for pork! It was easy - yet special. Watch the garlic so it doesn't brown too much on top. I didn't try the apples because I had homemade apple sauce, but the carrots were delicious too. The shallots added a very nice flavor.

    Martha Stewart Member

    Rating: Unrated 03/30/2008

Delicious! I made the pork and apple compote and was very pleased. Since I had a smaller bone-in pork loin roast I kept it in the oven at 475 for only 20 min. and then at 350 for 30 min. It turned out great. I also substituted apple juice for the Calvados and used just a touch of ground cloves. Turn out great! Will add this to my recipe collection!

Rating: Unrated

Rating: Unrated 03/17/2008

Just wanted to let Martha know that apple seeds are in fact toxic. I learned this from a CBC Radio science program here in Canada. The seeds contain an enzyme which when broken down turns to cyanide. Here is a link to the broadcast: http://www.cbc.ca/quirks/media/2007-2008/mp3/qq-2008-02-16_05.mp3

Rating: Unrated 03/06/2008

Loved this recipe for pork! It was easy - yet special. Watch the garlic so it doesn’t brown too much on top. I didn’t try the apples because I had homemade apple sauce, but the carrots were delicious too. The shallots added a very nice flavor.

All Reviews for Roast Loin of Pork with Apple Compote

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roast Loin of Pork with Apple Compote

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest