Few condiments in this world offer the complimentary culinary delightfulness that a chutney can provide. The best part about it is that making one is extremely simple, can be done in about 20 minutes, and is equally as tasty when served hot or cold. Creating and serving a chutney will spruce up any generic baked meat and turn it into an exquisite fine dining entrée. In this particular chutney I used seasonal ingredients meaning they will have the strongest flavor, contain more nutrients, and are more easily obtained as a locally produced ingredient. Below I served it with a delicious herb encrusted pork-loin where you will learn how to get an aw-dropping sear!
Roasted Pork Loin with Christmas Cranberry Chutney
- 12 oz bag of fresh cranberries
- 1/4 cup water
- 1/2 cup sugar
- 2 oranges, zested, peeled, supremed, juiced
- 1 teaspoon chopped ginger
- pork tenderloin
- 2 teaspoons herbs de provence
- 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- fresh ground pepper
- 2 tablespoons butter
- Juice from one small lemon
1. Rinse your cranberries and place them in a pot with the 1/4 cup water on medium-low heat. Meanwhile, gather your fresh ginger, peel and dice into very fine pieces and add to pot of cranberries. Continue to zest the outside of the oranges over the pot, being careful to avoid the lighter color peel that is very bitter. Then, peel the oranges and discard. Next step is to supreme the orange, this allows you to gather the delicious fruit while avoiding the pith, chop into small pieces and add to cranberries. Lastly squeeze the oranges over the pot with the cranberries and add the sugar, stir to combine and simmer for 15 minutes on low heat until consistency is thick, similar to jam. This can be served hot or cold and stored in the refrigerator for 5 days.
2. Preheat your oven to 350 degrees and place a skillet or sauté pan on medium heat with the butter. Place your pork loin on a flat surface and season with herbs de provence, garlic powder, red pepper flakes, and fresh ground pepper. When searing, it is important to ensure the pan is the perfect temperature. To high will cause a lot of smoke and burning while too low will create a very unappetizing color in your meat. So, leaving the pan on medium heat for a few minutes allows it to heat thoroughly and evenly while you do prep work. When placing the pork in the pan it should sizzle without smoking, if it smokes, just pull the pan off the burner (keeping the pork in) until it cools off a bit.
3. Once your pan is heated and ready, place the pork loin in and allow it to sear on each side for approximately 3 minutes. Once you have a nice toasty crust, squeeze the lemon juice on top of the pork and into the pan to de-glaze the flavor that is stuck to the bottom. Continue to place the entire skillet into the oven to continue cooking for about 30 minutes, if you are using a teflon pan, make sure to transfer the pork into an oven safe dish. Cook the pork until the temperature reaches 145 degrees or the juices run clear.
4. I served this with some leftover brown rice and fresh spinach – enjoy!