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Rolled Loin of Pork with Apple and Pear Chutney

Ben Dearnley & Cath Muscat

Rolled Loin of Pork with Apple and Pear Chutney recipe, brought to you by MiNDFOOD.

Rolled Loin of Pork with Apple and Pear Chutney

Serves 8

1.6kg rolled loin of pork

1–2 tbsp olive oil

sea salt flakes, to season

1 tbsp olive oil (extra)

1 brown onion, cut into thin wedges

2 tsp fennel seeds

1¼ cups red wine vinegar

2 cups caster sugar

2 pink-skinned apples (285g), quartered, core removed and thinly sliced

2 pink-skinned pears (340g), quartered, core removed and thinly sliced

salt and white pepper, to season

1 Preheat oven to 220C. Put pork in a large roasting pan. Rub oil and then salt flakes all over pork. Roast for 1 hour or until skin is crisp and golden. Reduce heat to 200C and cook for a further 1 to 1½ hours. Loosely cover pork with a sheet of foil if crackling becomes too dark on the edges.

2 Meanwhile, to make chutney, heat oil (extra) in a saucepan over medium heat. Add onion and fennel and cook, stirring often, for 3–4 minutes or until onion is soft. Add vinegar and sugar and stir until sugar dissolves and mixture comes to the boil. Add apple and pear and simmer for 20 minutes. Season with salt and pepper.

3 Transfer pork to a chopping board and cover with foil. Stand for 10 minutes. Thinly slice pork and put on a large platter. Break crackling into pieces. Serve pork with crackling and warm or cold chutney.

Note: chutney can be made at least 
1 week ahead. When cooked, spoon into 
a sterilised jar, secure lid and refrigerate.

For Dixie’s cooking advice head to the Ask the Chef page.

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