Pork Loin with Red Apple Orchard Chutney
1 cup OLIVE & VINE Red Apple Orchard balsamic vinegar, divided
1/4 cup OLIVE & VINE Herbes de Provence EVOO, divided
1/4 cup honey
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
dried sage, to taste
2 pounds boneless pork loin
salt and fresh black pepper, to taste
2 cups chicken broth
1 medium onion, diced
2 Granny Smith apples peeled, cored and chopped
1 red bell pepper, chopped
1/8 teaspoon cayenne pepper
1/2 cup golden raisins
1 tablespoon brown sugar
1 teaspoon freshly grated ginger root
Preheat the oven to 350°F.
In a small bowl, whisk ½ cup of the balsamic vinegar, 2 tablespoons of the EVOO, honey, garlic, thyme and sage together.
Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the mixture into the bag and refrigerate for 30 minutes.
Remove the pork from the marinade, place in a roasting pan and add the chicken broth to the pan. Roast until a meat thermometer registers 160°F, about an hour. Let the pork roast rest for 10 minutes at room temperature.
Meanwhile, make the apple chutney. In a nonstick skillet, heat the remaining EVOO over medium heat. Add the onion and cook for 5 minutes. Add the remaining 1/2 cup of Red Apple Orchard and the rest of the ingredients and simmer for 10 minutes, or until the apples are tender.
Slice the pork and serve it with apple chutney.
For a spicy variation, substitute Tunisian Harissa* or Smoky Chipotle Pepper for the Herbes de Provence EVOO.
*If using Tunisian Harissa EVOO, you may want to omit the cayenne pepper.