Tuesday, March 29, 2011

Pork Loin with Pear Chutney

This meal is good for a cold winter weekend night when you don't mind waiting about an hour for dinner to be ready. The flavors in the chutney are delicious and they seep into the meat making it sweet and juicy. I've made this a half a dozen times but the last time that was the best because I used fresh ginger instead of the ground spice. We usually eat this with a veggie and some brown rice or a whole grain couscous on the side.

Adapted from http://www.weightwatchers.com/

2/3 Cup Orange Juice
1/2 Cup Apple Cider Vinegar
2 Tbsp Brown Sugar
1 Tsp Ground Coriander
1/4 Tsp Ground Cinnamon
1/4 Tsp Ground Cloves
3 Medium Ripe Pears (Bosc)
2/3 Cup Red Onion - Finely diced
2 Tsp Fresh Ginger Root - minced
1 lb Pork Tenderloin
1/2 Cup Yellow Raisins
Pam Cooking Spray
S&P to taste
Wash and cut your pears into big chunk, dice the onion, peel and mince the ginger root. In a medium saucepan combine all of your liquids and spices: orange juice, vinegar, sugar, coriander, cinnamon and cloves then mix well. 
Next add your pears, raisins, onion and ginger, mix again. Over high heat bring the mixture to a simmer, once it begins simmering reduce heat to low and allow the chutney to thicken and darken, stirring frequently about 20- 30 minutes.
Now you can begin to prepare the pork loin. Take out a Pyrex dish or baking pan, spray with Pam. Preheat the oven to 400 F. If you feel you need to trim some of the fat off of the loin. S&P all sides of the pork loin.
When the chutney is done put it on the bottom of the baking dish, putting the pork loin on top, pack the chutney around all sides of the pork loin so that it is tightly encased in the fruit. Roast in the preheated oven for about 20 minutes or until a meat thermometer inserted into the center of the loin reads 160 F. Allow the pork to rest about 10 minutes so you don't loose all of the delicious juices before you slice it.
Enjoy!!- Nicole

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