Roast Pork Loin with
Glazed Autumn Fruit Compote

Roast Pork Loin
1/4 cup Shallots, minced
1 tablespoon Rosemary Leaves, minced
2 tablespoons Sage Leaves, minced
2 teaspoons Salt
1 teaspoon Freshly Ground Pepper
3 tablespoons Extra Virgin Olive Oil
3-4 lbs Pork Loin, tied

Mix together the shallots, rosemary, sage, salt, pepper and oil. Using paper toweling, pat dry the pork loin. Completely coat the pork loin with the herb mixture. Cover and refrigerate overnight.

Preheat the oven to 425F. Coat a roasting pan (with a rack) with vegetable spray. Transfer the marinated pork loin to the pan. Roast uncovered for 10 minutes. Reduce the oven temperature to 375F. Continue roasting, basting occasionally, until the internal temperature reaches 145F (approx 45 minutes). Remove from the oven and allow to rest before slicing into serving portions.

Compote
3 tablespoons Unsalted Butter
1/4 cup Shallots, minced
6 ounces Pancetta, diced small
4 cups Granny Smith Apples,
peeled, cored, 1/4 " slices
8 ounces Dried Pears, diced small
8 ounces Dried Figs, quartered
1/3 cup Dry Marsala
1 cup Chicken Stock
Salt & Pepper

Warm the butter over medium heat in a large skillet. Add the shallots and pancetta. Saute for a minute. Scatter the apples, pears and figs over the skillet. Cook, stirring gently, until the apples are tender. Stir in the Marsala. Cook for another minute. Pour in the chicken stock. Carefully scrape the skillet bottom to loosen any browned bits. Bring the mixture to a boil. Reduce the heat to low. Simmer until the liquid has been absorbed into the fruit. Season with salt and pepper. Compote can be made in advance and reheated.

Serve the pork loin with the roasting juices accompanied with the compote. Garnish with sprigs of rosemary and sage. Serves eight.

Wine Suggestion: Chappellet Old Vine Cuvee

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