1 cup OLIVE & VINE Red Apple Orchard balsamic vinegar, divided
1/4 cup OLIVE & VINE infused olive oil, divided (Herbes de Provence, Tunisian Harissa* or Smoky Chipotle Pepper)
1/4 cup honey
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon dried sage
2 pounds boneless pork loin
salt and freshly ground 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 together 1/2 cup of the balsamic vinegar, 2 tablespoons of the olive oil, honey, garlic, thyme and sage.
Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the marinade into the bag and refrigerate for at least 30 minutes and up to 2 hours.
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 rest for 10 minutes at room temperature.
Meanwhile, make the apple chutney. In a nonstick skillet, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the remaining 1/2 cup of balsamic vinegar and the rest of the ingredients and simmer for 10 minutes, or until the apples are tender. Slice the pork and serve it with the apple chutney.
*If using Tunisian Harissa infused olive oil, you may want to omit the cayenne pepper.