Ingredients

The following ingredients have 4 Servings
  • 2 onions (finely diced)
  • 35 ozs Pork loin (boned, with very little fat)
  • 1 Tbsp Mustard
  • peppers
  • 2 Tbsps clarified butter
  • salt
  • 0.5 cup raisins
  • 5 Tbsps Red wine vinegar
  • 1.333 cups Apple juice
  • 1 sprig rosemary
  • 1 Apple
  • 1 Tbsp Red currant jelly

Instruction

  • Preheat the oven to 200 °C | 400F | gas 6. Wash the meat, pat dry and rub with mustard and pepper.
  • Heat the clarified butter in a roasting tin and brown the meat on all sides over a high heat. Add the onions and fry briefly. Season with salt and pepper.
  • Stir in the raisins and add the vinegar and apple juice. Add the rosemary sprig, cover and cook in the preheated oven for 30 minutes.
  • Then remove the lid, baste the meat with the roasting juices and cook without a lid for a further 30 minutes. Meanwhile, peel, quarter, core and finely dice the apple.
  • Take the roast pork out of the oven, cover and allow to rest for about 10 minutes.
  • Stir the diced apple and the redcurrant jelly into the onion and raisin sauce and simmer briefly on the hob over a medium heat. Season to taste with salt and pepper.
  • Serve the roast pork with the chutney sauce and garnish with herbs of your choice.