Herb-Crusted Pork Roast with Ginger-Eggplant Compote

Herb-Crusted Pork Roast with Ginger-Eggplant Compote

Active: 45 mins, Total: 1 hr 35 mins, Yield: 6

Ingredients

• 6 large garlic cloves, smashed and chopped

• 2 teaspoons chopped rosemary

• 2 teaspoons chopped thyme

• 2 teaspoons whole-grain mustard

• 1 teaspoon dried lavender

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• One 1 1/2-pound boneless pork loin roast

• Eggplant Cinnamon Jam

• One 1-inch piece of fresh ginger, peeled and very thinly sliced

• 6 allspice berries, cracked

• 6 black peppercorns, cracked

• Salt and freshly ground pepper

• 1/4 cup raisins

• 1/2 cup dry red wine

• 3/4 cup low-sodium chicken broth

Directions:

1. In a bowl, combine the garlic, rosemary, thyme, mustard, lavender, and 1/4 cup of olive oil.  Add the pork and coat with the marinade.  Cover and refrigerate for at least 6 hours or overnight.  Bring the pork to room temperature before roasting.

2. In a small saucepan, combine the Eggplant Cinnamon Jam, ginger, allspice, and peppercorns and bring to a boil.  Remove from the heat and let steep for 10 minutes.  Season with salt and pepper.

3. Preheat the oven to 400°.  Scrape the garlic and herbs from the pork and set them aside.  Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of olive oil.  Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side.  Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium.  Transfer the pork to a cutting board and let rest for 10 minutes.

4. Heat the remaining 1 tablespoon of olive oil in the skillet.  Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes.  Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes.  Add the chicken broth and boil for 3 minutes.  Carve the pork into 1/2-inch slices and serve with the Eggplant Cinnamon Jam compote.