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Chutney Pork Roast

  Bone in pork loin roast 5 Pound (1 Piece)
  Italian sausage 3⁄4 Cup (12 tbs), removed from casings
  Garlic 2 Clove (10 gm), minced
  Onions 1⁄2 Pound, minced
  Celery stalk 1 , minced
  Apple 1 , peeled, cored and diced
  Chutney 1⁄2 Cup (8 tbs)
  Corn bread 1 Pound, crumbled into large pieces (Day Old)
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh sage 1 Tablespoon
  Chopped fresh rosemary 1 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Apple juice 1⁄4 Cup (4 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Eggs 2 , lightly beaten
  Salt To Taste
  Black pepper To Taste
  Cayenne pepper To Taste
For glaze
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Whole grain mustard 1 Tablespoon
  Honey 1 Tablespoon
  Dry white wine 1 Tablespoon
  Minced garlic 2 Teaspoon
  Minced lemongrass 2 Tablespoon
  Ground cloves 1 Pinch
For sauce
  Butter 2 Tablespoon, divided
  Onion 1 , minced
  Dry mustard 1 Tablespoon
  Dry white wine 2 Cup (32 tbs)
  Demi glace/Reduced brown stock 2 Cup (32 tbs) (Available At Gourmet Food Shops)
  Chutney 1⁄3 Cup (5.33 tbs) (Good Quality Bottled)
  Dijon style mustard 1 Teaspoon
  Fresh lemon juice 1 Tablespoon
  Freshly ground pepper To Taste

1) Preheat oven to temperature of 325 degrees.
2) Get the pork loin toast boned and butterflied so that it measures about 12-inches x 8-inches.
3) Leave about 1.4-inch of surface fat intact.

4) Place a skillet over medium flame. Crumble sausage and cook it till has turned brown.
5) Remove cooked sausage with a slotted spoon and allow it to cool. Reserve the drippings.
6) Over medium flame, add the onion, celery and garlic and sauté till the vegetables have softened. This generally takes about 5 minutes.
7) Add the apple and continue cooking, stirring well, for 2 more minutes and then stir in the chutney. Mix well.
8) Remove pan from the heat.
9) In a large bowl, place the cornbread and add the cooked sausage, the sauted mixture, apple juice, chicken stock, herbs and eggs.
10) Mix gently but properly. Test fry some of the filling and taste for seasoning. Adjust if required.
11) With the fat side down, lay the butterflied pork flat and season well with salt and pepper.
12) Down the middle, mound the stuffing lengthwise and fold the meat over the stuffing. Secure with kitchen string.
13) Place stuffed meat in a roasting pan and slip into preheated oven and roast for about 60 minutes.
14) Make the glaze by combining together all the ingredients and tossing them till they are well mixed.
15) Remove pork from the oven and glaze the top. Put the meat back and cook, occasionally basting, for 30 to 45 minutes.
16) Make the sauce while the pork is cooking. In a skillet, melt half of the butter over medium flame. Add the onion and garlic and sauté till they are softened. Add dry mustard and white wine. Over high heat, reduce mixture by about ½ to 2/3 cup.
17) Add the chutney and demi-glace and cook over low flame, occasionally stirring, till the consistency of the sauce is reached. This generally takes about 20 minutes.
18) Whisk in the remaining butter, lemon juice and Dijon mustard. Season with salt and pepper to taste.
19) Keep the sauce warm.
20) Remove the roast from the oven and cover it with foil so that it stays warm. Allow to stand for 20 minutes.
21) Cut into slices measuring about ¼-inch in thickness.

22) Serve hot with the sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 839 Calories from Fat 304

% Daily Value*

Total Fat 34 g52.1%

Saturated Fat 11.5 g57.5%

Trans Fat 0.2 g

Cholesterol 272.9 mg91%

Sodium 890.5 mg37.1%

Total Carbohydrates 49 g16.5%

Dietary Fiber 4.2 g16.6%

Sugars 20.1 g

Protein 72 g143.9%

Vitamin A 23.1% Vitamin C 20.6%

Calcium 6.4% Iron 16.5%

*Based on a 2000 Calorie diet

Chutney Pork Roast Recipe