GARLICAND ROSEMARY PORK LOIN WITH APPLE COMPOTE

3 LB CENTERCUT BONELESS PORK LOIN

1 T OLIVEOIL

½ CCHOPPED GARLIC

2 SLICEDSHALLOTS

1 BUNCHFRESH ROSEMARY STRIPPED

1 t SALTAND PEPPER BLEND

APPLECOMPOTE

2 T OLIVEOIL

1 LARGEONION JULLIENNED

¼ CCHOPPED GARLIC

6 APPLESOF DIFFERENT TYPES, SLICED

¼ t GROUNDCINNAMON

1/8 t  ALLSPICE

1 C APPLECIDER

2 TCORNSTARCH, SLURRIED IN

SALT AND PEPPER TO TASTE AT THE END

ROAST

·       PUT ALL INGREDIENTS BUT ROAST IN A BOWL MAKING A PASTE

·       RUB ROAST  WITHMIXTURE, LET REST OVERNIGHT

·       PLACE IN 300* F OVEN FOR 1-1 ½ HOURS, INTERNAL TEMP AT145* F

·       REMOVE FROM OVEN AND COVER WITH FOIL, SET ASIDE

APPLECOMPOTE

·        IN MEDIUMSAUCEPAN ON MEDIUM HEAT

·        ADD OIL ANDONION, SAUTE FOR THREE MINUTES

·        ADD GARLIC ANDCOOK 2 MINUTES MORE

·        ADD APPLES,SPICES, COOK 4 MINUTES

·        ADD APPLE CIDER,BRING TO A BOIL

·        WHEN DESIREDTEXTURE IS ACHIEVED, ADD CORNSTARCH SLURRIE

·        RETURN TO BOIL,STIRRING WELL

·        REMOVE FROM HEAT

·        SLICE ROAST,SPOON COMPOTE OVER TOP