Cooking

Roast Loin of Pork, Honey-Glazed Carrots and Apple Compote

posted: 06/30/10

Take Home Chef, Episode 71: Jeannie and Meg's Menu

INGREDIENTS

FOR THE PORK:

  • One 3 1/2-pound/1.5-kg bone-in pork loin roast
  • 2 tablespoons/25 g sea salt (preferably Maldon)
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons/less than 5 g fresh marjoram leaves, coarsely chopped
  • FOR THE APPLE COMPOTE:
  • 5 Fuji apples (about 1 1/2 pounds/700 g total), peeled, cored and each cut into 8 wedges
  • 2 whole cloves
  • 1/2 cup/100 ml Calvados (apple brandy)
  • 2 teaspoons/15 g granulated sugar (optional)
  • FOR THE HONEY GLAZED CARROTS:
  • 3 tablespoons/45 g butter
  • 2 bunches heirloom carrots (about 2 pounds/900 g total), peeled, trimmed and halved lengthwise
  • 2 shallots, thinly sliced
  • 1 large sprig fresh thyme, leaves only
  • Salt and freshly ground black pepper
  • 2 tablespoons/40 g pure honey

PREPARATION:

TO PREPARE THE PORK:

  1. Preheat the oven to 475?F/240?C. Using a sharp knife score the fat that covers the top of the pork. Rub the pork fat with the salt, garlic and half of the marjoram leaves. Place the pork on a rack set in a heavy roasting pan. Roast for 30 minutes.
  2. Decrease the oven temperature to 350?F/180?C and roast the pork for a further 45 minutes or until an instant-read meat thermometer registers 140?F/60?C when inserted into the center of the pork. Remove the pan from the oven and allow the pork to rest for 30 minutes before carving. Combine the pan juices from the roasting pan with the remaining marjoram leaves and set aside to keep warm.

MEANWHILE, TO PREPARE THE APPLE COMPOTE:

  1. Combine the apples and cloves in a heavy-based large saucepan over medium to high heat and stir for 3 minutes or until the apples just begin to soften slightly.
  2. Decrease the heat to medium to low. Add the Calvados to the apples and stir for 5 minutes or until most of the liquid has evaporated. Cover and cook the apples, stirring occasionally, for a further 8 minutes or until the apples are tender and most of the juices have evaporated.
  3. Remove the saucepan from the heat. Using a potato masher, coarsely mash the apples. If necessary, stir in the sugar to sweeten the compote slightly.

TO PREPARE THE HONEY GLAZED CARROTS:

  1. Preheat the oven to 400?F/205?C. Melt the butter in a medium-sized roasting pan over a medium heat. Add the carrots, shallots and thyme leaves and toss to coat with the butter. Sprinkle with salt and pepper.
  2. Transfer the pan to the oven and roast, stirring occasionally, for about 15 minutes or until the carrots and shallots are tender. Remove the pan from the oven and return to the stove over a medium heat. Drizzle the honey over the carrots and gently toss to coat. Season to taste with more salt and freshly ground black pepper, if necessary.
  3. Divide the roasted carrots among 4 plates. Thinly slice the pork on a cutting board and arrange the pork slices atop the carrots. Drizzle the pan juices, and any accumulated juices that have exuded from the pork while sliced, over the sliced pork. Spoon the apple compote alongside the pork and serve.
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