Roast Loin of Pork with Apple and Chile Chutney

By

Recipes

Roast Loin of Pork with Apple and Chile Chutney
Serving Size:4|Prep Time:50minutes|Cook Time:3hours
Roast Loin of Pork with Apple and Chile Chutney

Ingredients

Pork
  • 1 cup water
  • 1/4 cup coarse salt
  • 1/4 cup sugar
  • 3 cups water measured with some ice
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon allspice berries
  • 1/4 bunch fresh thyme with stems or substitute 2 tablespoons dried thyme
  • 1 1/2 pound pork loin
Chutney - Makes about 4 cups
  • 1 teaspoon canola oil
  • 1 pound apples stemmed, cored and diced 1/4 inch
  • 1/4 small onion diced, about 4 ounces
  • 1/2 pound Chiles Anaheim about 1/2 cup, diced 1/4 inch
  • 1/4 cup light brown sugar
  • 1/4 cup + 2 tablespoons apple cider vinegar
  • 2 tablespoons dried currants or raisins
  • 3 diced red Fresno Chiles or substitute 1 small red bell pepper
  • 1/2 teaspoon crushed red chiles or pequins
  • 1/2 tablespoon black pepper freshly ground

Directions

Print Recipe
Brine
  1. Place the salt and sugar and 1 cup of water in a pan.
  2. Bring the mixture to a boil over high heat, stirring.
  3. Remove from the heat, add the 3 cups of cold water and combine with the spices and herbs. Let the mixture cool completely.
  4. Place the pork in the brine. Cover and refrigerate for 2 hours.
  5. Remove from the refrigerator, remove the loin from the brine and pat dry with paper toweling. Discard the brine.
Chutney
  1. Heat sauce pan over medium-high heat, add the oil, apples and onions and cook, stirring to soften without browning for 3-4 minutes.
  2. Add the chiles, sugar, vinegar, cider, currants, red chiles, dry chiles, salt, and pepper. Bring the mixture to a full rolling boil over medium-high heat. Lower the flame to medium-low and cook stirring until the apples and chiles are fully cooked and the liquid is thick like syrup, about 20 minutes.
  3. Cool, cover, label, date and refrigerate. May be stored for up to 30 days refrigerated. Serve at room temperature.
Pork
  1. Preheat oven to 400°F.
  2. Heat a skillet over medium high heat and when smoking hot, sear the meat to caramelize on both sides then place in the hot oven to cook for 10 minutes.
  3. Lower the oven temperature to 375°F. Continue roasting until the internal temperature of the pork reaches 145°F with a probe thermometer, about 10-15 minutes.
  4. Let the pork relax in a warm place, loosely covered for 10 minutes.
  5. Slice and serve with chutney on the side.

Chef's Narrative

A tender cut of pork from the shoulder, brining improves texture and helps retain moisture, while the spices and herbs add flavor. The pork is accompanied by a fruit and chile chutney that can be used as a condiment for many other dishes.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 4.5g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 380mg, Potassium: 506mg, Carbohydrate: 11g, Dietary Fiber: 1g, Protein: 30g
Allergens:
N/A

Directions

Print Recipe
Brine
  1. Place the salt and sugar and 1 cup of water in a pan.
  2. Bring the mixture to a boil over high heat, stirring.
  3. Remove from the heat, add the 3 cups of cold water and combine with the spices and herbs. Let the mixture cool completely.
  4. Place the pork in the brine. Cover and refrigerate for 2 hours.
  5. Remove from the refrigerator, remove the loin from the brine and pat dry with paper toweling. Discard the brine.
Chutney
  1. Heat sauce pan over medium-high heat, add the oil, apples and onions and cook, stirring to soften without browning for 3-4 minutes.
  2. Add the chiles, sugar, vinegar, cider, currants, red chiles, dry chiles, salt, and pepper. Bring the mixture to a full rolling boil over medium-high heat. Lower the flame to medium-low and cook stirring until the apples and chiles are fully cooked and the liquid is thick like syrup, about 20 minutes.
  3. Cool, cover, label, date and refrigerate. May be stored for up to 30 days refrigerated. Serve at room temperature.
Pork
  1. Preheat oven to 400°F.
  2. Heat a skillet over medium high heat and when smoking hot, sear the meat to caramelize on both sides then place in the hot oven to cook for 10 minutes.
  3. Lower the oven temperature to 375°F. Continue roasting until the internal temperature of the pork reaches 145°F with a probe thermometer, about 10-15 minutes.
  4. Let the pork relax in a warm place, loosely covered for 10 minutes.
  5. Slice and serve with chutney on the side.

Chef's Narrative

A tender cut of pork from the shoulder, brining improves texture and helps retain moisture, while the spices and herbs add flavor. The pork is accompanied by a fruit and chile chutney that can be used as a condiment for many other dishes.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 4.5g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 380mg, Potassium: 506mg, Carbohydrate: 11g, Dietary Fiber: 1g, Protein: 30g
Allergens:
N/A

Ingredients

Pork
  • 1 cup water
  • 1/4 cup coarse salt
  • 1/4 cup sugar
  • 3 cups water measured with some ice
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon allspice berries
  • 1/4 bunch fresh thyme with stems or substitute 2 tablespoons dried thyme
  • 1 1/2 pound pork loin
Chutney - Makes about 4 cups
  • 1 teaspoon canola oil
  • 1 pound apples stemmed, cored and diced 1/4 inch
  • 1/4 small onion diced, about 4 ounces
  • 1/2 pound Chiles Anaheim about 1/2 cup, diced 1/4 inch
  • 1/4 cup light brown sugar
  • 1/4 cup + 2 tablespoons apple cider vinegar
  • 2 tablespoons dried currants or raisins
  • 3 diced red Fresno Chiles or substitute 1 small red bell pepper
  • 1/2 teaspoon crushed red chiles or pequins
  • 1/2 tablespoon black pepper freshly ground
 

Other recipes you might like

Green Muffins
Berry Blast Smoothie
Small Batch Strawberry Jam
See All Recipes