Roast Pork Loin with Warm Fall Compote


  • 3-4 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 variety 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


Pre-heat the oven to 400°F.  

Place the pork loin on a nonstick cookie sheet with a rim or on a roasting pan. Make slits throughout with a long thin knife and pierce the loin 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 145°F, about 1 hour.

While the pork is roasting, in a medium size saucepan, cook the apples, pears, cider, brown sugar, vinegar and nutmeg until the apples are soft, about 10-15 minutes. Once the mixture has cooked down and is thickened, add in the cranberry sauce and raisins.

Remove the 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.

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