Chutney Pork Loin Food

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

Steps:

• For chutney:
• Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pork:
• Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

PORK TENDERLOIN WITH MANGO CHUTNEY

Steps:

• Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
• Combine mango with all the other ingredients in a deep heavy sauce pot.
• Cook, uncovered until it begins to simmer gently.
• Continue cooking for about 10 minutes, simmering until thickened.
• Cool, cover tightly and refrigerate.
• It will keep for about 1 week in the refrigerator.
• Bring to room temperature or warm for serving.
• Tederloins: Season lightly with salt and pepper.
• Roast pork on a rack in a shallow roasting pan.
• Insert meat thermometer.
• Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
• Slice and top with chutney.

CHUTNEY PORK LOIN

Steps:

• Wash roast and pat dry; trim excess fat.
• Put sliced onion in the bottom of a 5 to 7-quart slow cooker.
• Lightly salt and pepper the roast then rub with the garlic powder or fresh minced garlic.
• Place the roast in the slow cooker.
• Combine chutney, sugar, mustard, ginger, and curry powder; spoon over the roast.
• Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3 to 4 hours longer.
• The roast should register at least 160 degrees on an instant read thermometer or meat thermometer inserted in the center of the roast.
• Remove the roast from the crockpot and keep warm; pour juices into a medium saucepan. Simmer the juices for about 5 to 8 minutes to reduce by about one-third.
• Combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth.
• Stir the cornstarch mixture into the juices and continue cooking for about 1 minute, until thickened.

SMOKED PORK LOIN WITH APPLE CHUTNEY

Steps:

• Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
• Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
• Preheat a smoker for smoking at 225 degrees F.
• Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
• Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.

IT'S JUST PORK...AND CHUTNEY

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
• Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
• Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
• Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
• Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
• In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
• Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.

PORK ROAST WITH PEACH CHUTNEY

Steps:

• Combine all ingredients except pork roast in food processor.
• Process until coarsely chopped.
• Place roast in crockpot and pour chutney over top.
• Cover and cook on low for 8 hours.

PORK TENDERLOIN WITH MANGO CHUTNEY

Steps:

• Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
• Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY

Steps:

• Preheat oven to 450f.
• combine apples, cranberries and nuts. and place over the bottom of a med. size roasting pan.
• season pork with salt and pepper. place on top of apple mixture.
• combine remaining ingredients. microwave for 1 minute just enough to make the ingredients combine better.
• pour over the pork and apple mixture.
• roast for 30 minute.

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY

Steps:

• Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
• Marinate 1 hour at room temperature or chill for up to 3 hours.
• Preheat oven to 375.
• Heat oil in oven-proof skillet over medium-high heat.
• Add pork to skillet and brown on all sides, about 6 minutes total.
• Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
• Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.

PORK TENDERLOIN WITH CRANBERRY CHUTNEY

Steps:

• Preheat oven to 425°F
• In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
• In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
• While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
• To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
• Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.

MANGO-CHUTNEY GLAZED PORK LOIN ROAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.