Roast Pork Loin with Apple Chutney Recipe

Roast Pork Loin with Apple Chutney Recipe

  • Pork Roast:
  • 1 tablespoon honey
  • 1 tablespoon minced fresh sage leaves
  • 1 clove garlic, minced or pressed
  • 1 teaspoon crushed juniper berries
  • 1/4 teaspoon coarse-ground pepper
  • 1 (2 pound) boneless pork loin roast, trimmed of fat, rinsed and patted dry
  • Apple Chutney:
  • 2 tart green apples, peeled, cored, and chopped
  • 1/2 lemon (including peel), seeded and finely chopped
  • 1/3 cup finely chopped onion
  • 1/2 cup seeded, finely chopped red bell pepper
  • 2 tablespoons grated fresh ginger
  • 1 clove garlic, minced or pressed
  • 1/3 cup apple cider vinegar
  • 2/3 cup firmly packed brown sugar
  • 1/8 teaspoon ground cayenne
  • 1/2 teaspoon salt
  • Sauce:
  • 1/2 cup apple cider
  • 1/2 cup beef broth
  1. In a small bowl, combine honey, sage, garlic, juniper berries, and pepper. Place pork in a shallow baking dish and add honey mixture to coat. Cover and refrigerate for at least 2 hours or overnight.
  2. Place pork on a roasting rack in a shallow roasting pan and insert a meat thermometer in thickest part. Roast, uncovered, in a 350 degrees F oven until thermometer registers 155 degrees F for pork that's slightly pink in center, 1 to 1 1/4 hours.
  3. Meanwhile, make chutney: In a medium bowl, combine apples, lemon, onion, bell pepper, ginger, and garlic; set aside.
  4. In a 2- to 3-quart saucepan, combine vinegar and brown sugar. Place over high heat, stirring until sugar has dissolved. Add apple mixture, cayenne, and salt. Bring to a boil, and then reduce heat to medium-low; boil gently, uncovered, stirring often, until chutney has thickened and is reduced to about 2 cups, 20 to 30 minutes. Let chutney come to room temperature. (If making ahead, cover and refrigerate for up to 2 weeks.)
  5. Lift cooked pork onto platter and keep warm. Spoon off and discard any excess fat in roasting pan. Place pan over medium-high heat; add cider and beef broth, stirring to loosen any browned bits. Boil, stirring occasionally, until reduced to about 1/2 cup, 3 to 5 minutes.
  6. Slice roast thinly across the grain, then drizzle with sauce and serve with chutney to taste.
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