Roast Pork with Fruit Compote

Recipe Description

A good accompaniment would be sautéd slices of polenta.

1 each McIntosh apple
½ cup diced onions
2 each bay leaf|bay leaves
1 tbsp minced fresh thyme
1 tbsp grated orange rind
1½ tbsp olive oil
1 cup de-fatted stock
2 tbsp cold water
1 pinch ground white pepper
1 Bosc pear
? cup diced carrots
1 tbsp fruit concentrate <ref>Fruit concentrate is available in health food stores.</ref>
2 garlic cloves, minced
1½ lbs boneless pork loin <ref>Trim pork loin of all visible fat.</ref>
1 cup raspberries
1 cup cider
1 tbsp cornstarch

Quarter and core the apple and pear.
Take one section of each and chop fine; place in an 8x8 baking dish.
Coarsely chop the remaining apple and pear; place in 2 quart saucepan and set aside.
To baking dish, add the onions, carrots, bay leaf|bay leaves, fruit concentrate, thyme, garlic and orange rind; mix well.
Rub the pork on all sides with about ½ teaspoon of the oil.
Place it in the dish and turn to coat all sides with the marinade mixture.
Cover and set aside for 3 to 4 hours in a cool place (refrigerate in hot weather).
While pork marinates, saute reserved apple and pear in the remaining oil over medium heat for about 3 minutes.
Stir in raspberries, remove from heat and set aside.
Preheat oven to 350°F.
Remove pork from marinade, sear on all sides over high heat (about 4 minutes per side).
Place marinade in bottom of roasting pan, place pork on a rack over marinade.
Roast for 40 to 50 minutes, or until pork reaches an internal temperature of 140°F.
Remove pork from pan, set aside, keep warm.
Pour any accumulated fat from roasting pan.
Add stock and cider.
Over high heat, constantly stir the liquid and scrape the bottom of pan for about 5 minutes to deglaze.
Mix water and cornstarch until smooth, add to pan and stir until thickened.
Strain the sauce into a saucepan and keep warm over low heat.
Season with pepper.
Briefly reheat the compote.
Serve thinly sliced pork with the compote and sauce.