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Roast Pork Loin
with Roasted Apple Compote

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2 pounds boned rolled pork loin (7 inches long)
1 teaspoon kosher salt
1 tablespoon Dijon style mustard plus 1 tablespoon (optional for finishing)
4 large Granny Smith apples (peeled, cored each cut in 8 wedges and tossed)
1/3 cup lemon juice
1 tablespoon canola or other neutral vegetable oil
cup heavy cream (optional)


Place oven rack on second level from bottom. Heat oven to 500. Place loin in a 14x12x2 inch roasting pan. Rub salt all over loin. Smear 1 tablespoon of the mustard over top of loin. Roast for 20 minutes. Move the loin around with a wooden spatula so it won't stick. Roast 15 minutes more.

Toss the lemon juice coated apples with the oil, then add the apples, juices and all, to the roasting pan, spreading them out around the loin. Roast 10 minutes. Turn apples gently, as they will be soft. Roast 10 minutes more. In total, the loin should roast for 55 minutes, or until meat is done. The meat may still be slightly pink, but this is fine. Don't overcook.

Remove loin to a platter. Snip off strings. If using cream and optional mustard, combine and stir the mixture carefully into apples. Let meat rest 10 to 15 minutes before slicing. Place apples around roast.

Makes 6 servings

If adding the optional ingredients, don't stir. Mix the mustard with the cream; pour over the apples, and turn the apples from the bottom in the cream. The sections are soft and fragile.

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