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Roast Pork with Fruit Compote

Roast pork served with a fruit compote and sauce made from apples, pears, raspberries, and spices.

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Why it works: Onion and pork match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 18,199 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Oven350°F (175°C)
Time40 to 50 minutes

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Trim pork loin of all visible fat.

  2. Quarter and core the apple and pear.

  3. Take one section of each and chop finely; place in an 8x8 baking dish.

  4. Coarsely chop the remaining apple and pear; place in a 2-quart saucepan and set aside.

  5. Add onions, carrots, bay leaves, fruit concentrate, thyme, garlic, and orange rind to the baking dish; mix well.

  6. Rub the pork on all sides with about ½ teaspoon of the oil.

  7. Place the pork in the dish and coat all sides with the marinade mixture.

  8. Cover and set aside for 3 to 4 hours in a cool place (refrigerate in hot weather).

Make the compote

  1. While the pork marinates, sauté the reserved apple and pear in the remaining oil over medium heat for about 3 minutes.

  2. Stir in raspberries, remove from heat, and set aside.

Roast and make the sauce

  1. Preheat oven to 350°F (175°C).

  2. Remove pork from the marinade, sear on all sides over high heat (about 4 minutes per side).

  3. Place the marinade in the bottom of a roasting pan, place pork on a rack over the marinade.

  4. Roast for 40 to 50 minutes, or until pork reaches an internal temperature of 140°F (60°C).

  5. Remove pork from the pan, set aside, keep warm.

  6. Pour any accumulated fat from the roasting pan.

  7. Add stock and cider.

  8. Over high heat, constantly stir the liquid and scrape the bottom of the pan for about 5 minutes to deglaze.

  9. Mix water and cornstarch until smooth, add to the pan and stir until thickened.

  10. Strain the sauce into a saucepan and keep warm over low heat.

  11. Season with pepper.

  12. Briefly reheat the compote.

  13. Serve thinly sliced pork with the compote and sauce.

  14. A good accompaniment would be sautéed slices of polenta.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + porktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,199 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Apple + peartop 1% of all pairs
    Aroma overlapstrong
    Mentioned together648 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Thyme + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Orange + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together736 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Thyme + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together442 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boneless pork loin
Lean meat that is cooked to a set internal temperature and sliced for serving.
Cornstarch
Starch that thickens the strained pan sauce as it heats.
Raspberries
Add tartness and fruity flavour to the compote.
Cider
Adds fruity sweetness and acidity to the pan sauce.
Olive oil
Carries flavour and helps the pork brown during searing.
Orange rind
Adds citrusy aroma to the marinade.

The step that matters

Thickening the sauce with cornstarch. Cornstarch must be mixed smooth in cold water before it goes into the hot liquid, otherwise it clumps. It thickens only once the liquid is hot enough to swell the starch granules, so stirring until it thickens is needed.

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (apple, onion, thyme, orange, olive, pear, carrot):

  1. Gingerbetter flavor fit
  2. Rosemarybetter flavor fit
  3. Celerybetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against apple, onion, thyme, orange, olive, pear, carrot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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