TRY SOMETHING NEW FOR CHRISTMAS

Chef: Ben Jewett, Mad Hatters Restaurant

Pork Loin with apple chutney

Ingredients: 2lb pork loin (4-5 people), 1 large green apple (sliced), Can of cider, 2 tablespoons brown sugar, Pinch of nutmeg, Pinch of cinnamon, Grain mustard, Sage for garnish, Handful of dried cranberries (cranberry jelly or cranberry sauce will work as well if needs be), Salt and pepper. 1 large onion (chopped)

Marinade: Rub the pork loin with the mustard, pour in some of the cider, and add salt and pepper. Then let it sit for two hours to seven hours.

Slice green apples; cover them in nutmeg, cinnamon, splash of cider.

Next step:

Take the pork out of the bag. Make 5 or six incisions, an inch deep, in the top, take slices of green apple and put them in the incisions.

Hot pan with splash of olive oil, sear the loin off in another pan, transfer to hot pan, splash with cider, and then put it into an over at 325 for approx 45 minutes to an hour

Take it out, let it rest. In the pan pour off the oil, throw in your onion, the rest of your apple, the left over cider, brown sugar, and cranberries, boil that up and then reduce it down to make your chutney.

That’s it. Easy as pie. A nice easy alternative. Check it after 45 minutes, let it rest for 15 minutes.

July 3rd, 2017|0 Comments

Leave A Comment