Pork Roast with Peach Chutney
Elevate your dinner table with this tender and flavorful Pork Roast with Peach Chutney, a dish that perfectly balances savory and sweet. A bone-in pork loin is rubbed with olive oil, fresh herbs, and garlic, then roasted to juicy perfection. While the pork cooks, a vibrant peach chutney simmers to life, blending the sweetness of ripe peaches and brown sugar with a tangy kick of apple cider vinegar and aromatic spices like ginger and cinnamon. The result is a luscious, tangy-sweet topping that pairs beautifully with the savory richness of the roasted pork. Perfect for special occasions or a comforting weekend meal, this recipe is a must-try for fans of creative flavor pairings. Serve with a side of roasted vegetables or creamy mashed potatoes for a truly unforgettable feast.
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Recipe Information
Ingredients
- 3 pounds bone-in pork loin roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cups peaches, peeled and diced
- 1 medium red onion, finely chopped
- 0.5 cup apple cider vinegar
- 0.25 cup brown sugar
- 0.5 teaspoon ground ginger
- 0.25 teaspoon red chili flakes
- 1 cinnamon stick
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork roast dry with paper towels. Using a sharp knife, score the fat cap in a crisscross pattern.
Rub the pork roast with olive oil. Season it evenly with salt, pepper, minced garlic, chopped rosemary, and thyme. Set aside to let it marinate while the oven preheats.
Place the seasoned pork roast on a rack in a roasting pan. Roast in the preheated oven for 75-90 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
While the pork is roasting, prepare the peach chutney. In a medium saucepan, combine the diced peaches, red onion, apple cider vinegar, brown sugar, ground ginger, red chili flakes, and the cinnamon stick.
Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally and cook for 25-30 minutes, or until the peaches break down and the chutney thickens.
Taste the chutney and adjust the seasoning with more sugar or vinegar as needed. Remove the cinnamon stick and set the chutney aside to cool.
Once the pork is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This helps retain its juices.
Serve slices of the pork roast topped with a generous spoonful of peach chutney. Enjoy!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 122.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2197 mg | 47% | |
*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.
