Apple chutney roasted pork


  • Prep Time8 mins
  • Total Time8 mins
  • Makes4 to 6 servings
*PLUS Roasting Time: 240 minutes
Apple chutney roasted pork

© Royalty-Free/Masterfile


  • 750 g to 1 kg boneless pork loin roast

  • 3/4 cup bottled chutney

  • 1 tbsp butter, at room temperature

  • 3 large unpeeled apples


  • Preheat oven to 375F (190C). Line a small, shallow-sided roasting pan or baking sheet with foil. Brush or spray with oil. Place meat, fat-side up, on foil. In a bowl, stir 2 tablespoons (30 mL) chutney with butter. Smear mixture all over meat. Slice apples into quarters. Remove cores. Scatter apple wedges around pork.

  • Roast in centre of 375F (190C) oven, turning apples occasionally, just until tender, about 45 minutes. Remove apples from pan. Continue roasting pork until richly glazed and a thermometer inserted in thickest part of roast reads 155F (70C), 30 to 45 more minutes. If roast starts to brown too much before it is cooked, loosely cover with a piece of foil.

  • Remove roast from oven and let stand 5 minutes. Meanwhile, coarsely chop about one-third of roasted apples. Stir into remaining 2/3 cup (150 mL) chutney. Cut pork into thick slices and serve chutney and apple wedges alongside.

Nutrition (per serving)

Calories 290, Protein 22.2g, Carbohydrates 34.7g, Fat 7.5g, Fibre 2.6g.

This roast takes time in the oven, but it needs little prep or attention. Use your favourite chutney.

Tomorrow's lunch

Split a crusty bun. Spread with chutney. Top with sliced pork and smoked Gouda or Brie.