Apple Chutney Pork Loin with Skillet Apple Crumble

apple chutney

🥗Healthier: sugar-free apple sauce

💰Cheaper: homemade apple chutney

Sugar-free apple sauce reduces sugar content while maintaining flavor.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is a more economical cut.

Start by making the herb mixture for the pork.

Roughly chop fresh rosemary and add ground fennel seed.

Add about 2 tablespoons of Dijon mustard.

Grate 3 cloves of garlic instead of mincing for better flavor distribution.

Zest about 2 lemons and add to the mixture.

Season with salt and pepper, then mix together.

Add a little olive oil to create a paste-like consistency.

Butterfly the pork loin and spread the herb mixture inside.

Roll the pork back up and tie it with kitchen twine to hold it together.

Season the outside of the pork loin with salt and pepper.

Preheat the grill and oil it to prevent sticking.

Place the pork on the grill, fat side down, and cook for about 30 minutes.

Start making the chutney by taking 3 strips of zest from an orange and saving it for later.

Add about 1.5 cups of apple cider to a pot.

Add about 0.5 cups of granulated sugar, cinnamon, and star anise to the pot.

Bring the mixture to a boil.

Peel the Liberty and Empire apples and chop them into small dice.

Add 0.5 cups of chopped dried figs, 0.5 cups of dried apricots, and 2 tablespoons of dried cherries to the pot.

Cook the chutney until it thickens into a syrup, then turn off the heat and add the orange juice.

Let the pork rest for a few minutes after grilling before slicing.

Preheat a cast iron skillet for the apple crumble.

Add cinnamon, ground ginger, salt, and 1 tablespoon of granulated sugar to the skillet.

Grate fresh nutmeg and add the juice of half a lemon to the apples to prevent oxidation.

Melt some butter in the skillet and add the diced apples to cook down.

Prepare the crumble by mixing crumbled shortbread cookies with 3 tablespoons of flour, 2 tablespoons of brown sugar, and 2 tablespoons of softened butter until crumbly.

Add the crumble mixture to the bubbling apples in the skillet and cook for a couple of minutes.

Remove the chutney from heat and take out the star anise and orange peels.

Plate the chutney on the bottom of a platter and slice the pork.

Drizzle the chutney sauce over the sliced pork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens