Pork Loin Served with Cranberry Apple Chutney
Elevate your dinner table with this flavorful Pork Loin served with Cranberry Apple Chutney—an impressive yet approachable dish perfect for the holidays or weeknight entertaining. The tender, herb-crusted pork loin is oven-roasted to juicy perfection, seasoned with rosemary, thyme, garlic, and paprika for a savory depth of flavor. Paired with a vibrant homemade chutney, bursting with the sweet-tart notes of fresh cranberries, crisp apples, and warm spices like cinnamon and cloves, this recipe creates a harmonious balance of savory and sweet. With a simple prep time of just 20 minutes and an elegant presentation, this satisfying entrée is sure to become a go-to centerpiece for any occasion. Serve it alongside roasted vegetables or creamy mashed potatoes for a truly comforting meal!
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1.5 cups Fresh cranberries
- 1 large Apple (diced)
- 1 cup Orange juice
- 1 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Ground ginger
- 0.5 cup Red onion (finely diced)
Instructions
Preheat the oven to 375°F (190°C).
Pat the pork loin dry with paper towels and rub it all over with olive oil.
In a small bowl, mix together the salt, black pepper, garlic powder, paprika, rosemary, and thyme. Rub this mixture evenly over the pork loin.
Place the pork loin on a roasting pan or baking sheet. Insert a meat thermometer into the thickest part of the meat.
Roast the pork loin in the preheated oven for about 45–55 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven, tent with foil, and let it rest for 10 minutes before slicing.
While the pork is roasting, prepare the cranberry apple chutney. In a medium saucepan over medium heat, add the fresh cranberries, diced apple, orange juice, brown sugar, cinnamon, cloves, ginger, and red onion.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 15–20 minutes, stirring occasionally, until the cranberries have burst and the mixture thickens.
Remove the chutney from the heat and allow it to cool slightly. Taste and adjust sweetness, if desired, by adding more brown sugar.
Slice the rested pork loin into 1/2-inch slices. Serve warm with a generous scoop of cranberry apple chutney on the side.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 188.7 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5114 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
