| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Low-cal, Pork | 4 | Servings | |
INGREDIENTS
| 1 | McIntosh apple | |
| 1 | Bosc pear | |
| 1/2 | c | Diced onions |
| 1/3 | c | Diced carrots |
| 2 | Bay leaves | |
| 1 | T | Fruit concentrate * |
| 1 | T | Minced fresh thyme |
| 2 | Garlic cloves, minced | |
| 1 | T | Grated orange rind |
| 1 1/2 | lb | Boneless pork loin |
| 1 1/2 | t | Olive oil |
| 1 | c | Raspberries |
| 1 | c | Defatted stock |
| 1 | c | Cider |
| 2 | T | Cold water |
| 1 | T | Cornstarch |
| 1 | Pinch ground white pepper |
INSTRUCTIONS
Fruit concentrate is available in Health Food stores. ** Trim pork loin of all visable fat. 1. Quarter and core the apple and pear. Take one section of each and chop fine; place in an 8x8 baking dish. Coarsely chop the remaining apple and pear; place in 2 quart saucepan and set aside. 2. To baking dish, add the onions, carrots, bay leaves, fruit concentrate, thyme, garlic and orange rind; mix well. Rub the pork on all sides with about 1/2 teaspoon of the oil. Place it in the dish and turn to coat all sides with the marinade mixture. Cover and set aside for 3 to 4 hours in a cool place (refrigerate in hot weather). 3. While pork marinates, saute reserved apple and pear in the remaining oil over medium heat for about 3 minutes. Stir in raspberries, remove from heat and set aside. 4. Preheat oven to 350 degrees. 5. Remove pork from marinade, sear on all sides over high heat (about 4 minutes per side). Place marinade in bottom of roasting pan, place pork on a rack over marinade. Roast for 40 to 50 minutes, or until pork reaches an internal temperature of 140 degrees. 6. Remove pork from pan, set aside, keep warm. 7. Pour any accumulated fat from roasting pan. Add stock and cider. Over high heat, constantly stir the liquid and scrape the bottom of pan for about 5 minutes to deglaze. 8. Mix water and cornstarch until smooth, add to pan and stir until thickened. Strain the sauce into a saucepan and keep warm over low heat. Season with pepper. 9. Briefly reheat the compote. Serve thinly sliced pork with the compote and sauce. A good accompaniment would be sauted slices of polenta. Per serving: 335 calories, 6.7 g fat (18%) 37 g protein, 96 mg sodium, : 111 mg cholesterol. From Prevention Magazine, May 1991 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 112.3mg
Sodium: 95mg
Potassium: 834.3mg
Carbohydrates: 11g
Fiber: 3.1g
Sugar: 3.6g
Protein: 39.1g