[Recipe] Roast of Pork with Quick Fall Chutney

I’m sure you all read yesterday’s post about Husband and I going apple picking on Saturday.

What? You didn’t read it? Shame.

Now I have a LOT of apples to use up in the next little while.

While “lamenting” about this during the drive home from the orchard, Husband asks me if we could try a pork roast with apples for dinner.

Ugh.

I don’t like cooked apples much, honestly. They’re just not my thing. Well, I say that, but truthfully, if they’re in a cake, I like ’em. Or a crisp, I suppose. Sometimes in a pie, but not often.

But with meat?!? Never.

Needless to say, the next day, I relinquished. I made this delicious pork roast. With apples. What can I say? I like to make him happy.

Turns out, I was pretty happy with it too.

This pork roast with chutney is a must-try, if I do say so myself. With few ingredients, and even less fussing, there’s really no reason not to try it. If you don’t have fresh rosemary, don’t sweat it – just use half the amount of dried rosemary. Or use thyme, or sage, or whatever other herb you’d like to try.

[Recipe] Roast of Pork with Quick Fall Chutney

Pork Roast:

1 kg pork roast
2 Tbsp olive oil
4 Tbsp grainy mustard
2 Tbsp maple syrup
1 Tbsp chopped fresh rosemary
1 tsp chopped garlic

Chutney:

2 Tbsp butter
2 onions, chopped
3 apples, peeled and chopped
1 1/2 cup apple juice
1 cup cranberries
1/2 tsp cinnamon
1/4 tsp allspice
2 Tbsp cider vinegar
3 Tbsp brown sugar

Preheat oven to 375F.

In a medium sized bowl or large measuring cup, mix the olive oil, mustard, maple syrup, garlic, and rosemary.

Pour all over pork roast.

Put the roast in a roasting pan. I used an aluminum pan lined with foil.

Put the roast in the oven and roast for 1 hour (more or less depending on the size of the roast). Proper temperatures and cooking times for pork can be found here.

While the pork is roasting, prepare the chutney.

Slice 1-2 onions, and slice or cube 2-3 apples. I used a honey crisp and two cortlands.

Melt 2 Tbsp butter in a large saucepan.

Add onions and apples. Saute 8 – 10 minutes, until the onions start to turn transparent.

Add the remainder of the ingredients and continue to cook, simmering, until the chutney comes together.

That’s it! Serve alongside this beautiful, delicious pork loin roast.

We served this with steamed carrots, and mashed potatoes. A really terrific fall Sunday dinner.