this little piggy went to market

For all you meat lovers out there, here's another good pork recipe.

Roast Pork Loin with Dried Fruit Compote

Roast Pork Loin
2 1/2 pounds boneless pork loin, trimmed and tied
Coarse salt and freshly ground pepper
6 fresh sage leaves, plus more for garnish
1 Tablespoon extra-virgin olive oil
1/3 cup apple cider
1/3 cup chicken stock
1 Tablespoon unsalted butter

Preheat oven to 375. Season pork with salt and pepper. Tuck sage leaves under twine along the length of the pork. Heat olive oil in large skillet over medium-high heat and sear pork until golden brown on all sides. Transfer to oven and bake 40 – 50 minutes.

Transfer to a serving platter and let rest 10 minutes. Place skillet over medium heat and add cider and stock. Cook, loosening any browned bits on the bottom of the pan. Reduce to about 1/3 cup and syrupy. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve with:

Dried Fruit Compote (Can be made ahead and warmed up)
Serves 4 to 6

(Spray your knife with cooking spray to prevent dried fruit from sticking to it.)
3 cups apple cider
12 dried apricots cut into 1/2 - inch pieces
6 dried pear halves, cut into 1/2 - inch pieces (can use apples)
3/4 cup golden raisins
3/4 cup dried cherries
2 cinnamon sticks
1 half-inch piece of fresh ginger, peeled
zest and juice of 1 lemon
pinch of freshly ground white pepper (black works too)

In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to a simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.

This is great served with garlic mashed potatoes and a nice green salad.