| |
| |
| 1 |
|
pork loin |
|
| ½ cup |
|
cider vinegar |
|
| ¼ cup |
|
apple juice |
|
| ½ cup |
|
small red onion, diced |
|
| 1 tsp |
|
minced ginger root |
|
| 1 tsp |
|
minced garlic |
|
| ¼ cup |
|
raisins |
|
| ½ tsp |
|
red chilies, crushed |
|
| 2 |
|
star anise or 1 tspn anise seed |
|
| ¼ cup |
|
brown sugar |
|
| ¾ lb |
|
fresh mango, cut into ½" pieces |
|
| ¾ lb |
|
Granny Smith apples, peeled, cored, cut into ½" pieces |
|
|
|
| |
| 1 |
Preheat oven to 325°F. |
| 2 |
Place pork loin on a rack, uncovered, in a shallow pan. Roast for approximately 15 minutes per pound or until internal temperature reaches 160°F. |
| 3 |
Bring remaining ingredients, except for the fruit, to a boil; simmer until the sugar is dissolved, about 15 minutes. Add the fruit, simmer uncovered for about 30 minutes, or until chutney has thickened slightly. Let mixture cool. |
| 4 |
Puree half of mixture to brush onto smoked pork loin during the last 30 minutes of roasting. Use the remaining chutney as a condiment for the pork. |
|
| |
| Recipe Type |
| Copycat, Main Dish, Pork |
| | |
|
|
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