Roast Pork with Fruit Compote

Description
A good accompaniment would be sautéd slices of polenta.

Ingredients

 * 1 each McIntosh apple
 * ½ cup diced onions
 * 2 each bay leaves
 * 1 tbsp minced fresh thyme
 * 1 tbsp grated orange rind
 * 1½ tbsp olive oil
 * 1 cup de-fatted stock
 * 2 tbsp cold water
 * 1 pinch ground white pepper
 * 1 Bosc pear
 * ⅓ cup diced carrots
 * 1 tbsp fruit concentrate
 * 2 garlic cloves, minced
 * 1½ lbs boneless pork loin
 * 1 cup raspberries
 * 1 cup cider
 * 1 tbsp cornstarch

Directions

 * 1) Quarter and core the apple and pear.
 * 2) Take one section of each and chop fine; place in an 8x8 baking dish.
 * 3) Coarsely chop the remaining apple and pear; place in 2 quart saucepan and set aside.
 * 4) To baking dish, add the onions, carrots, bay leaves, fruit concentrate, thyme, garlic and orange rind; mix well.
 * 5) Rub the pork on all sides with about ½ teaspoon of the oil.
 * 6) Place it in the dish and turn to coat all sides with the marinade mixture.
 * 7) Cover and set aside for 3 to 4 hours in a cool place (refrigerate in hot weather).
 * 8) While pork marinates, saute reserved apple and pear in the remaining oil over medium heat for about 3 minutes.
 * 9) Stir in raspberries, remove from heat and set aside.
 * 10) Preheat oven to 350°F.
 * 11) Remove pork from marinade, sear on all sides over high heat (about 4 minutes per side).
 * 12) Place marinade in bottom of roasting pan, place pork on a rack over marinade.
 * 13) Roast for 40 to 50 minutes, or until pork reaches an internal temperature of 140°F.
 * 14) Remove pork from pan, set aside, keep warm.
 * 15) Pour any accumulated fat from roasting pan.
 * 16) Add stock and cider.
 * 17) Over high heat, constantly stir the liquid and scrape the bottom of pan for about 5 minutes to deglaze.
 * 18) Mix water and cornstarch until smooth, add to pan and stir until thickened.
 * 19) Strain the sauce into a saucepan and keep warm over low heat.
 * 20) Season with pepper.
 * 21) Briefly reheat the compote.
 * 22) Serve thinly sliced pork with the compote and sauce.

Nutritional information
Per serving: 335 calories, 6.7 g fat (18%) 37 g protein, 96 mg sodium, : 111 mg cholesterol