Pork Loin With Roasted Vegetables And Cranberry Compote

Hello sweet friends! Welcome to the October edition of the Pinterest Challenge. This monthly event is hosted by the fabulous Cindy of County Road 407. If you are coming over from WM Design House let me say, “Welcome to Storybook Cottage”.  Didn’t Wendy’s harvest salad look so good?!? Today’s post here on DTA features a recipe for Pork Loin With Roasted Vegetables And Cranberry Compote.

This Month’s Challenge

For this month’s challenge we are supposed to share a Thanksgiving recipe. The emphasis for me has been on the word CHALLENGE. If you follow me on Instagram you may have seen my hilarious first attempt in trying to make AIP/Gluten Free Pumpkin Bars (no dairy/no grains). Oh they were HORRIBLE! None of the desserts I’ve tried so far have turned out. So I decided to create something savory with autumnal flavors. 

This is a delicious and easy recipe. 

A few years ago I began cooking turkey breast in the crockpot with cranberry sauce and gravy mixed in. I know it sounds kind of crazy but it is good!

So, I thought that perhaps pork loin could also be given a fall twist too. I started with some bone broth and then decided to add in the leftover pumpkin I had from making those horrible bars. 

The Ingredients

• A 2 pound pork loin or tenderloin
• 1 cup of pumpkin puree (I used organic.)
• One small carton of chicken bone broth (An excellent source of collagen, but regular broth can be used as well.)
• 1 small onion, chopped
• 1 teaspoon of sea salt (I used Maldon’s.)
• 1 teaspoon of tapioca flour for thickening at the end. (Regular flour can be used if you do not need to be gluten free.)

There will be a complete recipe card at the end.

Simply whisk the broth, pumpkin puree, onion and salt together in the crockpot. Then add in your pork. I cut it in smaller chunks so it cooked on high in just 4 hours. 

Gather The Cranberries

I have always made my own cranberry sauce. The traditional recipe on the back of the bag calls for 1 cup of white sugar which I no longer include in my diet. 

• 1 bag of cranberries
• 1/2 cup coconut sugar (It looks like brown sugar in the photo.)
• Oranges or mandarins/clementines to squeeze for 1 cup of juice. 
• Optional: 2 cinnamon sticks or 1 tsp of ground cinnamon

I ended up using 6 mandarins to squeeze enough juice. 

Place the compote ingredients into a pan and bring to a boil. Then lower the temperature and slowly cook until all of the cranberries simmer down. It will look like jam. 

You can absolutely STOP HERE if you just want cranberry sauce to pair with your pork.

However, if you would like a savory gravy simply add 1 cup of the chicken broth from the crock pot. Add in the tapioca flour if it needs thickening. 

Pork Loin With Roasted Vegetables And Cranberry Compote

The pork slices up beautifully. 

This dish pairs beautifully with roasted vegetables. I placed beets, carrots, sweet potatoes and a pear (Yes, a pear ~ apples are delicious too!) in a thin layer on a pan. A bit of olive oil was added. Then the veggies are placed into a 400 degree oven. Depending on vegetable thickness and preferred doneness they take between 20-40 minutes to cook. 

I always feel like there has to be a third option on the plate. This compote gravy would be SO GOOD over noodles, rice or potatoes. Since I’m not eating any of those things I made a simple spinach salad with cranberries. I added walnuts to Mr. Decor’s plate. The dressing is simply oil, apple vinegar and a smidge of plain coconut yogurt. 

 

Yield: 4-6 servings

Pork With Roasted Vegetables And Cranberry Compote

Print

A delicous and savory autumn inspired dish that pairs beautifully with roasted vegetables and spinach salad. If you are not AIP the gravy is also delicious over potatoes, rice, or noodles.

Prep Time 5 minutes

Cook Time 6 hours 4 seconds

Total Time 6 hours 5 minutes 4 seconds

Ingredients

• A two pound pork loin or tenderloin
• 1 cup of pumpkin puree
• 1 cup of chicken or turkey bone broth (or stock)
• 1 teaspoon of sea salt
• 1 medium onion, chopped
• Optional: 1 teaspoon of tapioca flour for thickening the gravy at the end. (Regular flour or corn starch can be used if not on an AIP diet. )

Cranberry Compote Ingredients

• One bag of cranberries
• Enough oranges or mandarins to squeeze one cup of juice
• 1/2 cup of coconut sugar (Regular sugar can be used if not on the AIP diet.)
• Optional: 2 cinnamon sticks or 1 teaspoon of cinnamon

Instructions

Whisk together the broth, pumpkin puree, salt and onion in the crock pot. Add in the pork. For quicker cooking time you can cut the meat into smaller chunks. Cook on high for 4 hours or until cooked through and tender.

In the meantime, in a saucepan, add in the cranberries, orange juice, sugar and cinnamon sticks. Bring to a boil. Then simmer on low heat until the cranberries have popped and the mixture resembles a chunky jam. (This takes approximately 20 minutes.) Remove the cinnamon sticks.

You can stop here and simply pair the pork with the cranberry compote.

For a savory gravy simply add 1 cup of the broth mixture from the crockpot into the cranberry pot. If it needs thickening add in the flour.

Notes

The compote keeps for up to a week, in a covered container, in the refrigerator. The pork loin should also be kept in a covered container in the refrigerator and enjoyed within 2 days

 Up next is Thistle Key Lane. My family is going to love Michelle’s chocolate pecan pie recipe! 

Bon Appétit!

Laura

 

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