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["CHUTNEY", "1. In a large saucepan, heat oil over medium high heat. Add onion; cook until soft, about 6 minutes.", "", "2. Stir in ginger, salt and cayenne; cook 30 seconds more. Stir in apricots and orange juice; simmer 3 minutes. Add cranberry sauce, return to a simmer and cook an additional 5 minutes.", "", "3. Cool, then refrigerate up to 1 week.", "", "PORK LOIN", "The day before cooking the roast, prepare as follow.", "", "1. Boil 1 c water in a 2 quart saucepan. Stir in 1/4 c salt sugar and pickling spice. Boil 2 minutes; remove from heat. Add 3 cups cold water.", "", "2. Place roast in a resealable 2 gallon ziplock bag, or other airtight container. Pour mixture into bag; refrigerate overnight.", "", "Preheat oven to 425 degrees.", "", "3. In a small bowl, combine remaining 1 T salt, pepper, cumin, cinnamon and curry powder. Set aside.", "", "4. In a large bowl, combine potatoes, squash, carrots and onions. Sprinkle with 2 t reserved spice mixture and 1 T oil. Toss to combine, then spread in a large (at least 12"" x16"")(disposable) roasting pan.", "", "5. Line a 15"" x 10"" baking pan with foil. Remove pork from brine and pat dry. Place in pan. Stir remaining 1 T oil into reserved spice mixture. Brush onto pork. Roast pork on top shelf and vegetables on bottom shelf for 1 hour or until internal temperature reaches 155 degrees.", "", "6. Remove pork from oven; let it rest 30 minutes. Continue to roast vegetables while pork rests.", "", "7. Slice pork and arrange on platter with vegetables. Offer chutney on the side."]
