Reverse-Seared Pork Loin Roast with Apple-Cranberry Chutney Recipe


Reverse-Seared Pork Loin Roast with Apple-Cranberry ChutneyRecipe by Chef Heidi Fink Yield Serves 8 people Tender juicy meat, crisp skin, and a super flavourful fruit chutney make this a wonderful (and easy!) holiday entrée. Chutney can be made up to 4 days ahead of time. Ingredients Pork Roast 2 kg (4.5 lbs) pork loin roast with fat cap still on Salt & pepper Chutney 1 litre (4 cups) peeled and chopped apple (about 4 apples) 250 ml (1 cup) fresh or frozen cranberries 15 ml (1 Tb) finely minced fresh ginger 5 ml (1 tsp) whole cloves 1 ml to 2.5 ml (1/4 to ½ tsp) red chili flakes 1/8 tsp salt 60 ml (1/4 cup) fresh lemon or lime juice 30 ml (2 Tb) water 90 ml to 120 ml (6 Tb to ½ cup) granulated sugar Directions Pork Roast: Preheat oven to 325°F (300°F on a convection setting). Score fat cap of the roast into a criss-cross pattern (cut through the fat, but not the meat). Pat roast dry with paper towels. Sprinkle very generously all over with salt and pepper. Place on a rack in a roasting pan and place in the oven. Bake about 1 hour, or until the internal temperature of the pork registers 115°F on an instant-reading thermometer. Increase oven heat to 450°F (425°F on a convection setting) and roast for 20 to 30 minutes more, until the fat cap has rendered and gotten crispy, and the internal temperature of the pork registers 145°F on an instant-reading thermometer (it should rise to over 150°F after it has been pulled out of the oven). Let pork roast rest for 10 minutes before slicing. Chutney: In a large saucepan, combine prepared apples, cranberries, ginger, cloves, chili flakes, salt, lemon or lime juice, and water. Bring mixture to a boil, stirring continuously. Add sugar, stir to combine, bring to a boil again, and then reduce heat to medium-low. Let simmer, uncovered, stirring frequently, for about 10 to 15 minutes, until cranberries have completely broken down, apples have partially broken down (they should still be somewhat chunky), and the mixture is shiny & fragrant. Taste to see if you want to add more sugar or spice. Transfer to a bowl to let cool, then scrape into a jar or container. Chutney can be refrigerated up to 4 days before serving, and can be served warm or cold.

Directions

Pork Roast: Preheat oven to 325°F (300°F on a convection setting). Score fat cap of the roast into a criss-cross pattern (cut through the fat, but not the meat). Pat roast dry with paper towels. Sprinkle very generously all over with salt and pepper. Place on a rack in a roasting pan and place in the oven.

Bake about 1 hour, or until the internal temperature of the pork registers 115°F on an instant-reading thermometer. Increase oven heat to 450°F (425°F on a convection setting) and roast for 20 to 30 minutes more, until the fat cap has rendered and gotten crispy, and the internal temperature of the pork registers 145°F on an instant-reading thermometer (it should rise to over 150°F after it has been pulled out of the oven). Let pork roast rest for 10 minutes before slicing.

Chutney: In a large saucepan, combine prepared apples, cranberries, ginger, cloves, chili flakes, salt, lemon or lime juice, and water. Bring mixture to a boil, stirring continuously. Add sugar, stir to combine, bring to a boil again, and then reduce heat to medium-low.

Let simmer, uncovered, stirring frequently, for about 10 to 15 minutes, until cranberries have completely broken down, apples have partially broken down (they should still be somewhat chunky), and the mixture is shiny & fragrant. Taste to see if you want to add more sugar or spice. Transfer to a bowl to let cool, then scrape into a jar or container. Chutney can be refrigerated up to 4 days before serving, and can be served warm or cold.

Reverse-Seared Pork Loin Roast with Apple-Cranberry ChutneyRecipe by Chef Heidi Fink

Ingredients

Directions