- 3 to 4 pounds boneless pork loins
- 4 sprigs fresh rosemary
- 4 tablespoons extra-virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- 4 apples, macintosh or any kind you like, peeled, cored, and chopped
- 4 pears, bosc or any kind you like, peeled, cored, and chopped
- 1 1/2 cups apple cider or apple juice
- 3/4 cup brown sugar
- 1/4 cup balsamic vinegar
- Nutmeg, freshly grated
- 1 jar whole-berry cranberry sauce
- 1/2 cup golden raisins
Preheat oven to 400F.
Place pork loin on a non-stick cookie sheet with a rim or on a roasting pan. Make slits throughout with a long thin knife and pierce with the rosemary stems. Coat the pork in EVOO and a liberal amount of salt and pepper. Transfer to the oven and roast until the internal temperature reads about 145F, about 1 hour.
While the pork is roasting, cook the apples, pears, cider, brown sugar, vinegar and nutmeg until the apples are soft, about 10-15 minutes, in a medium sauce pan. Once the mixture has cooked down and is thickened, add in the cranberry sauce and raisins.
Remove pork to a cutting board and tent with foil. Let it rest for 10-15 minutes. Thinly slice the pork loin on an angle. Serve the compote alongside the pork.