Slow Roast Pork Rolls With Apple Chilli Chutney Food

SLOW-ROAST PORK ROLLS WITH APPLE CHILLI CHUTNEY

Slow-roast pork rolls with apple chilli chutney image

Don't stint on the cooking time - it really is the key to meltingly soft, full-flavoured meat

Provided by Sarah Cook

Time 6h15m

Number Of Ingredients 12

Ingredients

2.5kg/5lb 8oz pork shoulder joint, scored and tied (we used a tied carvery joint from Waitrose, bone in one end and rolled and tied at other end)
2 tsp thyme leaves
1 tsp fennel seed
1 tbsp olive oil
buttered soft bread rolls , to serve
1 tbsp olive oil
2 onions , finely chopped
1-2 red chillies , deseeded and finely chopped
4 eating apples , peeled, cored and cut into small chunks
4 tbsp cider vinegar
4 tbsp caster sugar
1 thyme sprig, leaves picked

Steps:

Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
Take the pork from the oven - the meat should be very tender - and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.

Nutrition Facts : Calories 714 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 66 grams protein, Sodium 1.31 milligram of sodium

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY

Roasted Pork Tenderloin With Apple Chutney image

This is so very easy and the flavors are outstanding. The chutney is to die for. I served this with recipe #134924 and recipe #13473. What a great combination.

Provided by Koechin Chef

Categories Apple

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 granny smith apples, peeled, cored and cut into small cubes
1/2 cup dried cranberries
1/4 cup walnuts, chopped
2 pork tenderloin (about 2 lbs.)
1 -1 1/4 ounce French onion soup mix
1 cup apple cider
1/4 cup brown sugar, packed
1/3 cup water
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

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.

Nutrition Facts : Calories 96, Fat 3.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 288.5, Carbohydrate 17.4, Fiber 2.1, Sugar 13, Protein 1

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