Fragrant apples, raisins, lime and fresh coriander combine to create a distinctively tasting chutney that perfectly brings out the juiciness and flavour of roast pork.
Ingredients
4-6 servings
1–1.2 kg boneless pork loin or neck
2 tablespoon oil
3 cloves of garlic
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
Apple chutney
4 Idared apples
1 large onion
100 ml apple cider vinegar
3 tablespoon brown sugar
50 ml water
½ teaspoon chilli or chilli flakes
½ teaspoon ground cumin
a handful of raisins
1 tablespoon lime juice
a pinch of salt
fresh coriander (just before serving)
Preparation
Marinate the meat Mix together the olive oil, garlic, paprika, oregano, salt and pepper. Next, rub the marinade into the meat and leave it in the fridge for at least 1 hour (preferably overnight).
Roast the pork Preheat the oven to 180 °C. Place the meat in an ovenproof dish. Roast for about 60-80 minutes (depending on piece thickness). Once roasted, leave it to cool for 10 minutes before slicing.
Make the chutney Dice the onion and fry gently in a little olive oil until translucent. Add the diced apples and raisins. Add the sugar, chilli, cumin and salt. Next, pour in the apple cider vinegar and water. Cook for 25–30 minutes over a low heat. Once the apples have broken down and the sauce has thickened, take it off the heat, add the lime juice and stir. Stir in some fresh coriander just before serving.
Serve the pork slices with a generous spoonful of chutney. This dish goes well with baked potatoes, sweet potato purée, grilled vegetables and a rocket and apple salad.
