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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.

Step 1: 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.
Step 2: 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®: Ready-to-Eat Flame-Roasted Fuji Apples 6/2.5lb 40 oz.
Preparation Instructions:
Step 1: Pork and Root Vegetables
Preheat oven to 350˚F. Combine olive oil, garlic, onions, salt and pepper into a small bowl. Pat pork loin dry and rub with mixture. Cover and chill for1 hour minimum.
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 onto a decorative plate. Keep warm. Adjust seasoning of stock with salt and pepper and serve on the side.
Step 2: 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.
Products used in this recipe