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Braised Pork and Roasted Root 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 entrée.

Pork and Root Vegetables
Ingredient Weight Measure
Olive oil 1-1/2 fl. oz.
Garlic, minced 2 Tbsp.
Onion, minced 4 oz.
Salt 1 Tbsp.
Black pepper, coarse ground 2 Tbsp.
Simplot RoastWorks®: Roasted Root Vegetable Blend 6/2.5lb 40 oz.
Pork stock 32 fl. oz.
Dill, fresh, chopped 2 Tbsp.
Flame-Roasted Fuji Apple and Cranberry Compote 40 oz.
Pork loin 3 lb.
Apple-Cranberry Compote
Ingredient Weight Measure
Apple cider 32 fl. oz.
Corn syrup 6 fl. oz.
Brown Sugar 2 oz.
Butter, divided 8 oz.
Cranberries, dried 16 oz.
Bourbon 2 fl. oz.
Simplot RoastWorks®: RTE Flame-Roasted Fuji Apples 6/2.5lb 40 oz.
Preparation Instructions:
Pork and Root Vegetables
Step 1
Preheat oven to 350˚F.
Step 2
Combine olive oil, garlic, onions, salt and pepper into a small bowl. Pat pork loin dry and rub with mixture. Cover and chill for 1-hour minimum.
Step 3
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 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 on a decorative plate. Keep warm. Adjust seasoning of stock with salt and pepper and serve on the side.
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 a heavy large skillet over medium heat. Add cranberries, and bourbon; stir until cranberries begin to pop. Fold in apples and add reduced cider mixture. Boil until further reduced to syrup consistency, about 5 minutes. Serve warm.
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