Apple chutney roasted pork
0
- Prep Time8 min
- Total Time8 min
- Makes4 to 6 servings
© Royalty-Free/Masterfile
Ingredients
750 g to 1 kg boneless pork loin roast
3/4 cup bottled chutney
1 tbsp butter, at room temperature
3 large unpeeled apples
Instructions
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.