Roast Pork with Apple Chutney
- 1 c Balsamic Vinegar, divided
- 1/4 c honey
- 1/4 c EVOO
- 2 garlic cloves, minced
- 2 tsp. chopped fresh thyme dried sage, to taste
- 2 pounds boneless pork loin
- Salt, to taste
- Whole black pepper, to taste
- 2 c chicken broth
- 1 medium onion, diced
- 2 Granny Smith apples peeled, cored and chopped
- 1 red bell pepper
- 1/8 tsp. cayenne pepper
- 1/2 c raisins
- 1 T brown sugar
- 1 tsp. freshly grated ginger root, or 1/4 tsp. ground
- In a small bowl, whisk ½ cup of the vinegar, honey, 2 tablespoons of the EVOO, garlic, and thyme together.
- Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the Balsamic Vinegar mixture into the bag, seal the bag and refrigerate for 30 minutes or overnight.
- Preheat the oven to 350°F.
- Remove the pork from the marinade, place it in a roasting pan and add the chicken broth to the pan. Roast until a meat thermometer registers 160°F, about an hour. Let the pork roast rest for 10 minutes at room temperature.
- Meanwhile, make the apple chutney. In a nonstick skillet, heat the remaining EVOO over medium heat. Add the onion and cook for 5 minutes.
- Add the remaining Balsamic Vinegar, apples, diced red pepper, raisins, sugar and ginger root and simmer for 10 minutes, or until the apples are tender.
- Slice the pork and serve it with apple chutney.
F. Oliver’s Oil and Vinegar recommendations:
- Orchard Red Ripe Apple Balsamic Vinegar and Tunisian Harissa*, Smoky Chipotle, or Herbes de Provence EVOO Autumn Cinnamon Pear Balsamic Vinegar and Tunisian Harissa*, Smoky Chipotle, or Herbes de Provence EVOO
*If using Tunisian Harissa, omit the cayenne pepper