FOOD
Apple Chutney Pork Loin
Megan Mitchell visits one of California's oldest apple orchards to make an apple-themed meal.
FOOD
Apple Chutney Pork Loin
Megan Mitchell visits one of California's oldest apple orchards to make an apple-themed meal.
Ingredients
- 1 bone-in pork loin (about 3 1/2 pounds)
- 2 cloves of garlic, grated
- 2 tablespoons of lemon zest
- 1 tablespoon of fresh rosemary, finely chopped
- 1 teaspoon finely ground fennel seeds
- 1 tablespoon of Dijon mustard
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
Steps
- Combine rosemary, fennel, garlic, zest, Dijon and garlic in a bowl.
- Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact. Season inside the pocket with salt and pepper, then add herb mixture spreading evenly inside the pork.
- Tie roast closed with kitchen twine. Sprinkle the outside of pork generously with salt and pepper.
- Place on grill over indirect heat. Cover with lid. Cook until internal temperature is 140°F. Take off grill and let stand for 10 minutes.
Ingredients
- 1 large orange
- 1 lemon, juiced
- 1 1/2 cups apple cider
- 1/4 cup of water
- 1/4 cup sugar
- 1 cinnamon stick
- 1 whole star anise
- 2 large apples
- 1/2 cup dried figs, cut in quarters
- 1/2 cup dried apricots, cut in quarters
- 2 tablespoons dried cherries
Steps
- Peel 3 strips from an orange and squeeze juice from the orange in a small bowl.
- In saucepan, over medium heat, combine cider, water, lemon juice, sugar, cinnamon, star anise, and reserved orange peel.
- Cover and heat to boiling on high; reduce heat to medium and simmer 5 minutes. Stir figs, apricots, and cherries into saucepan; simmer 5 minutes.
- Peel and core apples, then cut each fruit into small cubes.
- Stir in apples and simmer 10 minutes or until fruit is tender.
- You want the apples still a bit firm. Remove chutney from heat and stir in reserved orange juice.
- Let stand at least 15 minutes.
- Remove orange peel, cinnamon, and star anise before serving.
Ingredients
- 1 tablespoon of unsalted butter
- 2 Jonagold apples (can substitute an apple with a bit of tartness), cut into thin slices
- 2 Tablespoon of granulated sugar
- Juice from half of a lemon
- 1/8 teaspoon salt
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/4 teaspoon of ground ginger
- 3/4 cup crushed shortbread cookies
- 3 Tablespoons of all-purpose flour
- 2 tablespoons packed brown sugar
- 2 tablespoons butter, room temperature
Steps
- Place a small cast iron skillet on the grill.
- While skillet is heating, in a large bowl combine apples, sugar, spices and salt.
- Melt 1 tablespoon of butter in skillet.
- Pour apple mixture into skillet. Sauté apples for about 5 minutes.
- Cover skillet with foil grill for 10 minutes on med high heat or until apple mixture begins to bubble.
- In a small bowl combine crushed shortbread, flour, and brown sugar.
- Using a fork, cut in butter until mixture resembles coarse crumbs.
- Remove foil from skillet, cover apple mixture with topping.
- Close grill cover and cook for another 10 minutes or until apple mixture is bubbling.
- *OPTIONAL: Serve warm with ice cream.