Pork Loin with Apricot Chutney
Recipe by Chef Michael Williams
Michael Williams

Pork Loin with Apricot Chutney

  • Prep time 15 mins
  • Cook time 30 mins

This is a classic combination of pork with something fruity. The simple chutney is an easy way to add a little zip to the same old pork loin. Also try it with chicken, or lamb or even stir it into plain rice and it will add life!



  1.  Put the apricots in a small bowl and pour enough boiling water to cover. Let sit 10 minutes and then strain the water, cool apricots and chop into small pieces. Set aside.
  2.  Pre-heat a medium sized cast iron or non-stick pan on medium heat. Spray the pan with olive oil and add the peppers and onions. Sauté until onions begin to brown then add the garlic and cashew and sauté 1 minute more.
  3.  Add the rest of the ingredients including the apricots.
  4.  Reduce heat to low and Ccook for 10 minutes. Once until most of the liquid is evaporated and the chutney is nicely thickened set aside.
  5.  Pre-heat oven to 350° F. Season pork loin with salt, pepper and paprika. Cook on a grill or roast in a pan on both sides until lightly browned and then transfer pork to the oven. Cook through or until a thermometer inserted into the thickest piece reads 155°F.
  6.  Serve with chutney and your favourite veggies and enjoy.


  •  If you are not so keen on cashews try a different nut such as almonds or pecans.
  •  For something a little more savoury substitute fresh chopped tomatoes in place of the apricots and cook until a nice consistency is achieved.

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