Products used in this recipe
Braised Pork and Roasted Root 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.
