Pork Roast with Cranberry Chutney

This dish makes a grand presentation for a holiday meal. It is ideal for this busy time as the pork can be marinated up to 24 hours ahead and the chutney can be prepared a week before serving.

Ingredients

Chutney:
2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
3 tablespoons olive oil
1/2 cup chopped shallots
1/4 teaspoon ground ginger
2/3 cup GOLDEN BLOSSOM HONEY
1/4 cup brown sugar, packed
1/4 cup apple cider vinegar
1 (12 ounce) bag fresh cranberries
zest of 1 orange

Pork:
1 (4 pound) boneless pork top-loin roast
4 large cloves garlic
1 tablespoon fresh rosemary
1/8 cup fresh sage leaves
1/2 teaspoon ground nutmeg
1 tablespoon fennel seeds, toasted in a small dry skillet until they begin to brown (be careful not to burn)
2 tablespoons olive oil
fresh sage leaves for garnish

Glaze:
1/2 cup GOLDEN BLOSSOM HONEY
1/3 cup red wine vinegar

Directions

Chutney:
In a small dry skillet toast fennel seeds, coriander seeds, cumin seeds and yellow mustard seeds until spices are fragrant. This should just take a few minutes, be careful not to burn. Grind toasted spice seeds in a small processor.

Heat oil in a medium saucepan. Add chopped shallots and cook until translucent. Stir in ginger and ground seeds and cook for 1 minute. Stir in remaining ingredients and simmer over low heat about 15 minutes until cranberries begin to pop and mixture thickens. Remove from heat, cool and refrigerate up to one week before serving.

Pork:
In a small food processor combine garlic, rosemary, sage, nutmeg, toasted fennel seeds and olive oil. Process until mixture is the consistency of pesto. Rub herb paste over pork loin, place in a baking dish, cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours.

Preheat oven to 350°. Remove pork from refrigerator and let sit at room temperature while oven preheats.

Uncover pork and roast for about 1 hour 20 minutes. Brush roast with honey/vinegar glaze (see below). Continue roasting another 15-20 minutes until meat thermometer registers 155 °. Remove from oven and let sit 10 minutes before slicing.

Glaze:
While pork is roasting prepare glaze. Place honey and red wine vinegar into a medium saucepan. Bring to a simmer and cook for about 15 minutes until mixture thickens. Set aside until ready to use. If glaze gets too thick to brush on pork as it cools, simply re-heat over low heat to liquefy.

To serve, slice pork into thin slices, drizzle with some of the pan drippings and garnish platter with fresh sage leaves. Spoon chutney into a bowl and serve along with pork.


Serves: 6-8


golden blossom honey product