Roast Loin of Pork with Apple and Chile Chutney
Serving Size:4|Prep Time:50minutes|Cook Time:3hours
Directions
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
Ingredients
Pork
  • 1cupwater
  • 1/4cupcoarse salt
  • 1/4cupsugar
  • 3cupswatermeasured with some ice
  • 1teaspoonwhole black peppercorns
  • 1tablespoonallspice berries
  • 1/4bunchfresh thyme with stemsor substitute 2 tablespoons dried thyme
  • 1 1/2poundpork loin
Chutney – Makes about 4 cups
  • 1teaspooncanola oil
  • 1poundapplesstemmed, cored and diced 1/4 inch
  • 1/4smalloniondiced, about 4 ounces
  • 1/2poundChiles Anaheimabout 1/2 cup, diced 1/4 inch
  • 1/4cuplight brown sugar
  • 1/4cup + 2 tablespoonsapple cider vinegar
  • 2tablespoonsdried currants or raisins
  • 3diced red Fresno Chilesor substitute 1 small red bell pepper
  • 1/2teaspooncrushed red chilesor pequins
  • 1/2tablespoonblack pepperfreshly ground
AllergensN/A