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Braised Pork and RoastedRoot Vegetables with Fruit Compote

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

Yield: 10 Servings

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

Pork and Root Vegetables
Ingredient Weight Measure
Black pepper, coarse ground 2 Tbsp.
Dill, fresh, chopped 2 Tbsp.
Flame-Roasted Fuji Apple and Cranberry Compote 40 oz.
Garlic, minced 2 Tbsp.
Olive oil 1 1/2 fl. oz.
Onion, minced 4 oz.
Pork loin 3 lb.
Pork stock 32 fl. oz.
Simplot RoastWorks®: Roasted Root Vegetable Blend 6/2.5lb 40 oz.
Salt 1 Tbsp.
Apple-Cranberry Compote
Ingredient Weight Measure
Apple cider 32 fl. oz.
Bourbon 2 fl. oz.
Brown Sugar 2 oz.
Butter, divided 8 oz.
Corn syrup 6 fl. oz.
Cranberries, dried 16 oz.
Simplot RoastWorks®: Flame-Roasted Fuji Apples 6/2.5lb 40 oz.
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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