ROAST LOIN OF PORK AND APPLE COMPOTE

ROAST LOIN OF PORK AND APPLE COMPOTE image

Categories Pork

Yield 4 servings

Number Of Ingredients 2

3.5 lb. bone in pork loin roast with thick layer of fat intact on top, 2 tsp sea salt, 2 cloves garlic, chopped, 2 tbsp fresh marjoram leaves coarsely chopped.
5 fuji apples peeled, cored and cut into 8 wedges, 2 whole cloves, 3/4 cup calvados apple brandy, 2 tsp sugar (optional)

Steps:

Position a rack on the bottom of the oven and preheat to 475. Using sharp knife, score the fat that covers the top of the pork. Rub pork with sea salt, garlic, and half of the marjoram leaves. Place on rack and set in a heavy roasting pan. Roast 30 mins then reduce the temperature to 350 and roast for another 45 mins or until a meat thermometer reads 140. Remove from oven and allow to rest for 30 mins before carving. Combine the rest of the marjoram leaves with the pan juices and set aside. While the pork is resting, prepare the apple compote. Combine apples and cloves in a large saucepan over medium heat and stir for 3 minutes or until apples begin to soften. Remove pan from heat and add the calvados. Return to medium low heat and stir for 5 mins or until most of liquid has evaporated. Cover the pan and cook stirring occasionally, for 8 mins or til apples are tender and most of juices have evaporated. Using a potato masher coarsely mash the apples and add sugar if desired. Slice the pork on a cutting board and arrange slices on plates. Drizzle with pan juices. Spoon the warm apple compote alongside the pork and serve.