
How To Make Roasted Pork Loin with Cranberry-Pistachio Chutney
Tender and juicy roasted pork loin is served with a sweet and nutty cranberry-pistachio chutney, making it an award-winning dinner dish for the family.
Serves:
Ingredients
For Roasted Pork Loin:
- 1headgarlic
- ½cupkosher salt
- 1smallonion
- ¼cuplight brown sugar
- 1Thai chili,dried
- 1qtwater
- 1pork loin,(4 to 6 lbs), boneless
- freshly ground black pepper
- 1tbspvegetable oil
For Cranberry-Pistachio Chutney:
- 1smallred onion
- 2cupscranberries,dried
- ½cupsugar
- 1cupred wine vinegar
- 1cupred wine
- cuppistachios,roughly chopped, toasted
Instructions
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Make a brine by combining garlic, salt, onion, sugar, chili, and water in a medium saucepot. Bring to boil and then reduce heat to simmer for 15 minutes.
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Chill the brine completely. Place the pork and brine in a gallon-size tip-top bag (alternatively, use a wide shallow bowl) and refrigerate for 5 to 8 hours or overnight.
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Make the chutney while the pork brines or roasts. Combine the onion, cranberries, sugar, vinegar, and wine in a medium saucepan. Bring the liquid to a boil and then reduce to a simmer for 20 minutes or until just syrupy.
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Season with salt and pepper. Stir in the pistachios just before serving.
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Preheat the oven to 375 degrees F. Remove the pork from brine and pat it dry with paper towel. Discard the brine. Season the pork with plenty of pepper.
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Heat the oil in a large sauté pan over medium-high heat. Brown the pork loin on all sides and then place it on rack in roasting pan. Roast the pork for 1 to 1½ hours or until the meat registers 145 degrees F on a meat thermometer.
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Let the pork rest for at least 10 minutes before slicing.
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Slice the pork and top with chutney to serve.
Nutrition
- Calories: 229.31kcal
- Fat: 4.94g
- Saturated Fat: 1.04g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.79g
- Polyunsaturated Fat: 0.72g
- Carbohydrates: 33.91g
- Fiber: 2.58g
- Sugar: 25.34g
- Protein: 4.96g
- Cholesterol: 12.29mg
- Sodium: 818.01mg
- Calcium: 47.85mg
- Potassium: 259.78mg
- Iron: 0.97mg
- Vitamin A: 2.27µg
- Vitamin C: 9.98mg
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