Roast Loin of Pork and Apple Compote

If something works well, why change it? Pork and apples are one of those brilliant, classic combinations, like scallops and lemon, that just can’t be improved on. Pork loin is actually quite a lean cut, so don’t remove the layer of fat on the outside; it bastes the pork perfectly as it roasts and keeps it from becoming dry.
If something works well, why change it? Pork and apples are one of those brilliant, classic combinations, like scallops and lemon, that just can’t be improved on. Pork loin is actually quite a lean cut, so don’t remove the layer of fat on the outside; it bastes the pork perfectly as it roasts and keeps it from becoming dry.

Ingredients

Pork:

One 3 1/2-pound bone-in pork loin roast (with thick layer of fat on top still intact)

2 tablespoons sea salt, preferably Maldon

2 garlic cloves, coarsely chopped

2 tablespoons fresh marjoram leaves, coarsely chopped

Apple compote:

5 Fuji apples (about 1 1/2 pounds total), peeled, cored and each cut into 8 wedges

2 whole cloves

3/4 cup Calvados (apple brandy)

2 teaspoons sugar (optional)

Pork:

One 1.75kg bone-in pork loin roast (with thick layer of fat on top still intact)

2 tablespoons sea salt flakes, preferably Maldon

2 garlic cloves, coarsely chopped

2 tablespoons fresh marjoram leaves, coarsely chopped

Apple compote:

5 Fuji apples (about 750g total), peeled, cored and each cut into 8 wedges

2 whole cloves

3/4 cup Calvados (apple brandy)

2 teaspoons sugar (optional)

 

Directions

PREP TIME
1
HRS
15
MINS
COOKING TIME
1
HRS
35
MINS
Serves
6
Make-Ahead:
The apple compote can be made up to 4 hours ahead, covered and refrigerated. Rewarm the compote before serving.
Make-Ahead:
The apple compote can be made up to 4 hours ahead, covered and refrigerated. Rewarm the compote before serving.
To prepare the pork:

Position the rack on the bottom of the oven and preheat the oven to 475°F.

Using a sharp knife, score the fat that covers the top of the pork. Rub the pork fat with the sea salt, garlic and half of the marjoram leaves.

Place the pork on a rack set in a heavy roasting pan. Roast for 30 minutes. Then reduce the oven temperature to 350°F and roast the pork for another 45 minutes, or until an instant-read meat thermometer registers 140°F when inserted into the center of the pork.

Remove the roasting 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.

While the pork is resting, prepare the apple compote:

Combine the apples and cloves in a large heavy-based saucepan over medium to high heat, and stir for 3 minutes or until the apples just begin to soften slightly. 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 the pan and cook the apples, stirring occasionally, for 8 minutes or until they are tender and most of the juices have evaporated. 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 serve:

Thinly slice the pork on a cutting board, and arrange the pork slices on plates.

Drizzle the pan juices, and any accumulated juices that have exuded from the pork while it was being sliced, over the pork slices. Spoon the warm apple compote alongside the pork, and serve.

To prepare the pork:

Position a rack on the bottom of the oven and preheat the oven to 240°C.

Using a sharp knife, score the fat that covers the top of the pork. Rub the pork fat with the sea salt, garlic and half of the marjoram leaves.

Place the pork on a rack set in a heavy roasting pan. Roast for 30 minutes. Then reduce the oven temperature to 1800°C and roast the pork for another 45 minutes, or until an instant-read meat thermometer registers 70-75°C when inserted into the centre of the pork.

Remove the roasting 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.

While the pork is resting, prepare the apple compote:

Combine the apples and cloves in a large heavy-based saucepan over medium to high heat, and stir for 3 minutes or until the apples just begin to soften slightly. 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 the pan and cook the apples, stirring occasionally, for 8 minutes or until they are tender and most of the juices have evaporated. 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 serve:

Thinly slice the pork on a cutting board, and arrange the pork slices on plates.

Drizzle the pan juices, and any accumulated juices that have exuded from the pork whileit was being sliced, over the pork slices. Spoon the warm apple compote alongside the pork, and serve.