Put a twist to your pork loin with this recipe by Chef Eric Low – roasted in the oven till the meat is tender and succulent, the pork loin goes well with the Apple Chutney and creates a unique blend of flavours!
Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 45 mins Ready in : 75 mins Serves : 10-12
INGREDIENTS:
For the Pork Loin
- 2kg Pork Loin, 7-8cm thick
- 1 tbsp Chopped Garlic
- 1 tbsp Paprika
- 2 tsp Salt
- 1 tsp Coarse Ground Black Pepper
- 4 stalks Fresh Rosemary, chopped
- 1 tbsp Dijon Mustard
- 6 tbsp Olive Oil
Roasting Vegetables
- 4 large Onions, cut into wedges
- 4 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Coarse Ground Black Pepper
For the Apple and Raisin Chutney
- 100g Sugar
- 4 tbsp Water
- 1pc Cinnamon Stick
- 300ml Apple Juice
- 30g Raisins, diced
- 4 Medium Green Apples, diced
- Cornstarch for thickening
- 2 tbsp Cider Vinegar
- 1 tsp Lemon Zest
DIRECTIONS:
For the Pork Loin
-
Mix the spices, seasonings, mustard and olive oil together. Rub all over the pork loin.
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Preheat oven to 180°C. Line baking tray with foil. Toss roasting onions with olive oil with salt and pepper.
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Spread onions on baking tray and place the pork loin on top. Roast in the oven for 40-45 minutes.
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Allow to rest for 20 minutes before slicing. Puree the roasted onions and dilute with some water to a sauce consistency. Season to taste. Serve roasted onion sauce with sliced pork loin.
For the Apple and Raisin Chutney
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Caramelize sugar with cinnamon stick. Pour in apple juice. Add the raisins and cook for 2 minutes.
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Add in the diced apples and cook for another 5 minutes. Thicken chutney with cornstarch. Add in the lemon juice and zest. Remove from heat and keep warm.