Apple Chutney Pork Loin

Megan Mitchell visits one of California's oldest apple orchards to make an apple-themed meal.


  • 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


  1. Combine rosemary, fennel, garlic, zest, Dijon and garlic in a bowl.
  2. 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.
  3. Tie roast closed with kitchen twine. Sprinkle the outside of pork generously with salt and pepper.
  4. 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.