Roast Loin of Pork with Apple-Onion Chutney Recipe

Name: Roast Loin of Pork with Apple-Onion Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 4 medium onions, thinly sliced; 1/3 cup balsamic vinegar; 1/3 cup Sherry wine vinegar; 2 small Granny Smith apples, peeled, cored, cut into 1/2-inch pieces; 2 tablespoons yellow mustard seeds; 1 tablespoon sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1 4- to 4 1/3-pound center-cut pork loin; 2 tablespoons (1/4 stick) butter; 1 tablespoon olive oil; 1 1/4 cups canned low-salt chicken broth

Servings: persons

1/4 cup olive oil
4 medium onions, thinly sliced
1/3 cup balsamic vinegar
1/3 cup Sherry wine vinegar
2 small Granny Smith apples, peeled, cored, cut into 1/2-inch pieces
2 tablespoons yellow mustard seeds
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 4- to 4 1/3-pound center-cut pork loin
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1 1/4 cups canned low-salt chicken broth

1
Heat oil in heavy large skillet over medium-high heat.
2
Add onions and saute until golden, about 30 minutes.
3
Stir in both vinegars.
4
Add apples, mustard seeds, sugar, ginger and allspice.
5
Reduce heat to medium and saute until apples are tender, about 15 minutes.
6
Preheat oven to 375F.
7
Sprinkle pork with salt and pepper.
8
Melt butter with oil in large wide ovenproof pot over medium-high heat until butter begins to brown.
9
Add pork and cook until brown on all sides, about 8 minutes.
10
Add 3/4 cup chicken broth to pot.
11
Cover pot.
12
Transfer to oven and roast until thermometer inserted into center of pork registers 150F, about 35 minutes.
13
Transfer pork to platter.
14
Tent with foil to keep warm.
15
Pour cooking liquid from pot into 2-cup glass measuring cup (do not clean pot).
16
Freeze liquid 5 minutes.
17
Spoon fat off top of cooking liquid, returning 1 tablespoon fat to same pot.
18
Add cooking liquid, apple chutney and remaining 1/2 cup broth to pot.
19
Simmer mixture 4 minutes to blend flavors.
20
Season chutney to taste with salt and pepper.
21
Slice pork.
22
Spoon apple chutney over pork and serve.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 4 medium onions, thinly sliced, 1/3 cup balsamic vinegar, 1/3 cup Sherry wine vinegar, and more.

Yes, Roast Loin of Pork with Apple-Onion Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Loin of Pork with Apple-Onion Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions