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Pork Loin with Autumn Compote

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Servings: Serves 6

Cook Time: 31 minutes

Prep Time: 0 minutes


1/2 cup kosher salt
2 cups water
1 teaspoon black peppercorns
4 cinnamon sticks, divided
3 cups apple cider, divided
1/2 cup maple syrup
4 cups ice cubes
6 each boneless pork loin chops, or 3 thick-cut , each cut in half vertically (about 2 1/2 lbs.)
2 teaspoons olive oil
1/2 cup dried cranberries
1 1/2 tablespoon unsalted butter
2 each firm apples, such as Golden Delicious or Braeburn, peeled, cored, and cut into 1/2-inch wedges
2 each barely ripe pears, peeled, cored, and cut into 1/2-inch wedges
2 tablespoon maple syrup


1. Prepare the pork and brine. In a large saucepan or stockpot, combine salt and water. Bring to a boil over medium-high heat. When salt has dissolved, remove from heat and add peppercorns, 2 cinnamon sticks, 2 cups apple cider, and 1/2 cup maple syrup. Steep 10 minutes. Add ice and stir until mixture is cool and ice is melted.
2. Place pork chops in a large resealable bag and pour brine over them. Seal bag, place it in a bowl or pan to catch any leaks, and refrigerate for 2 hours.
3. Preheat oven to 400degreesF. Drain the pork, discard the brine, and rinse well undercold running water. Pat dry with paper towels.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add chops andbrown one side, about 2 minutes. Turn chops and transfer skillet to the oven.Cook until pork is still slightly pink inside, 6 to 8 minutes. Remove chops to a plate and let rest for 5 minutes before serving.
5. While the pork cooks, prepare the compote. Heat 1 cup cider in a microwave-safebowl or in a small saucepan until very hot. Remove from heat and add cranberries. Set aside 5 minutes for cranberries to plump.
6. In a large skillet over medium-high heat, melt butter. Add apples, pears, and 2 cinnamon sticks and cook, stirring occasionally, until fruit is browned slightly and softened, 3 to 5 minutes. Add 2 Tbsp. maple syrup, cider, and cranberries, increase heat to high, and cook until the liquid is mostly gone and apples and pears are glazed, 4 to 6 minutes. Spoon compote over pork, and serve immediately.
Source: Fresh Magazine September, October 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 4 g (20%)
Cholesterol 140 mg (46%)
Sodium 403 mg (16%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 3 g (12%)
Protein 42 g (70%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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