Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 each mcintosh apple
- 1/2 cup diced onions
- 2 each bay leaves
- 1 tbsp minced fresh thyme
- 1 tbsp grated orange rind
- 1 1/2 tbsp olive oil
- 1 cup defatted stock
- 2 tbsp cold water
- 1 each pinch ground white pepper
- 1 each bosc pear
- 1/3 cup diced carrots
- 1 tbsp fruit concentrate *
- 2 each garlic cloves, minced
- 1 1/2 lbs boneless pork loin
- 1 cup raspberries
- 1 cup cider
- 1 tbsp cornstarch
- =
Directions
fruit concentrate is available in health food stores. ** trim pork loin of all visable fat. 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. 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 ½ 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). 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. Preheat oven to 350 degrees. 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. Remove pork from pan, set aside, keep warm. 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. 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. 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