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Braised Pork and RoastedRoot Vegetables with Fruit Compote

Braised Pork and RoastedRoot Vegetables with Fruit Compote
Yield: 10 Servings

Yield: Model.Yield

Roasted root vegetables accompany braised pork topped with flame-roasted Fuji apple-and-cranberry compote for the perfect fall entre.

Pork and Root Vegetables
2 tbsp Black pepper, coarse ground
2 tbsp Dill, fresh, chopped
40 oz Flame-Roasted Fuji Apple and Cranberry Compote
2 tbsp Garlic, minced
1 1/2 fl oz Olive oil
4 oz Onion, minced
3 lb Pork loin
32 fl oz Pork stock
40 oz Simplot RoastWorks®: Roasted Root Vegetable Blend 6/2.5lb
1 tbsp Salt
Apple-Cranberry Compote
32 fl oz Apple cider
2 fl oz Bourbon
2 oz Brown Sugar
8 oz Butter, divided
6 fl oz Corn syrup
16 oz Cranberries, dried
40 oz Simplot RoastWorks®: Flame-Roasted Fuji Apples 6/2.5lb
Preparation Instructions:
Pork and Root Vegetables
• Combine olive oil, garlic, onions, salt and pepper into a small bowl. Pat pork loin dry and rub with mixture. Cover and chill, 1 hour minimum.
• Preheat oven to 350°F. Heat Dutch oven or heavy pan over high heat. Add pork and brown on all sides, about 2 minutes per side. Reduce heat to medium and add Simplot RoastWorks Roasted Root Vegetables, pork stock and dill. Bring to boil. Cover and bake until tender, or internal temperature of pork reaches 165°F.
• Remove pork and let rest about 15 minutes prior to slicing. Remove vegetables and place onto a decorative plate. Keep warm. Adjust seasoning of stock with salt and pepper and serve on the side.
• When plating, top pork with 4 oz of Flame-Roasted Fuji Apple and Cranberry Compote (see below.)
Apple-Cranberry Compote
• Whisk apple cider, corn syrup and brown sugar in heavy saucepan. Boil over high heat, reducing to 1 cup. Add 4 oz of butter and whisk until melted. Remove from heat.
• Melt remaining butter in heavy large skillet over medium heat. Add cranberries, bourbon and sugar; stir until cranberries begin to pop. Fold in Simplot RoastWorks Flame-Roasted Fuji Apples and add reduced cider mixture. Boil until further reduced to syrup consistency, about 5 minutes. Serve warm.
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