Ingredients

1 mcintosh apple
1 bosc pear
1/2 C. diced onions
1/3 C. diced carrots
2 bay leaves
1 Tbsp. fruit concentrate
1 Tbsp. minced fresh thyme
2 garlic cloves minced
1 Tbsp. grated orange rind
1 1/2 pound boneless pork loin
1 1/2 tsp. olive oil
1 C. raspberries
1 C. defatted stock
1 C. cider
2 Tbsp. cold water
1 Tbsp. cornstarch
1 pinch ground white pepper

Cooking Instructions

Take one section of each and chop fine; place in an 8×8 inch 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 1/2 tsp. 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, sauté 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 sautéed slices of polenta.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)