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Pork Loin with Autumn Compote
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
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|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%)|