-
1
Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups.
-
2
Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
-
3
Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
-
4
Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture.
-
5
In a large roasting pan, roast the loin until medium rare, about 40 minutes.
-
6
When cool enough to handle, cut between the bones into 8 chops.
-
7
In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked.
-
8
Place on a serving platter and brush with maple glaze.
-
9
Serve with sauce and chutney on the side.
-
10
In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
-
11
Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance.
-
12
Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
-
13
Turn off the heat and gently fold in the remaining apples and the orange segments.
-
14
Pour the chutney into a bowl and allow to cool to room temperature.
-
15
Mix in the cilantro, red bell pepper and salt and pepper to taste.
