Roast Pork Loin with Apple Bacon Compote

I went to the dr. today for the first time since stopping metformin.

I started the drug about two years ago and had terrible side effects, including heart problems, anxiety and upset stomach. It also occurred to me that while on metformin I was actually in a state to conceive a baby, which totally blew my mind and I panicked. So I stopped taking it and instantly felt better and gained back all the weight I had lost.

The dr is a little older than I am, which one of the reasons that I like going to her. She recommended acupuncture (I live near Boulder, so this is not such an off the wall idea for the area). She prescribed Metformin but at a lower dose and encouraged me to eat 6 small meals a day and to actively try for 6 months before we revisit the topic.

I have had acupuncture in the past, and I can say that it helped with what was bothering me, so I am not against the idea. I am willing to go back on the Metformin and try to balance out my blood sugar and lose some weight. I will try to come up with some snacks I can take to work so I can eat a few meals there. Ha what a laugh, I have no idea how I will manage that, but you all can follow along as I put my ideas up here.

But the main obstacle I think I might need to overcome is the actuality of wanting a baby. I don’t think I am there yet. I don’t have a bone in my body that feels like it “needs” a baby to complete my life. I need to get my head in the game, and that’s a sports reference for a girl that doesn’t watch sports.

Roast Pork Loin with Apple Bacon Compote (adapted from Martha Stewart and The Girl and the Fig)

  • 1 bone-in pork loin roast (3 1/2 pounds)
  • 2 tablespoons Maldon sea salt
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons fresh, coarsely chopped marjoram leaves
Apple Bacon Compote
  • 3 Gala apples, peeled, cored, and each cut into thin slices
  • 2 tablespoons + ¼ cup lime juice
  • 2 onions sliced thin
  • 2 slices of bacon cup into small bits
  • 1/4 cup cranberries
  • ¼ cup dried cherries
  • ½ cup water
  • 1 cinnamon stick
  • pinch nutmeg
  • 1 teaspoon mustard seeds


  1. Preheat oven to 475 degrees.
  2. Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
  3. Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
  4. Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
  5. Meanwhile, render bacon in a medium saucepan until crisp. Remove bacon leaving the fat.
  6. Add onions to bacon fat and cook stirring often until carmelized (20 min)
  7. Toss apple pieces with the 2 tablespoons of lime juice in a bowl.  Set aside.  Simmer cranberries cherries, water, the remaining lime juice, cinnamon, nutmeg, onions, bacon and mustard seeds in a sauce pot for 10 minutes.  Add apples and simmer for an additional 5 minutes.  Remove from heat.
  8. Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.
(I fully realize that compote is a dessert, but I took liberties)

One thought on “Roast Pork Loin with Apple Bacon Compote

  1. That recipe sounds delicious! I will have to try it sometime.

    I was just recently diagnosed with PCOS and started taking metformin a few days ago. So far I feel OK, only just a little bit of upset stomach, but nothing too bad…I’m just excited to finally know what’s wrong with me and to be doing something about it! Good luck as you work with your doctor on figuring out the best treatment plan for you.

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