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Loin of Pork with Herbs and Spiced Apricots

Seeing chutney listed as an ingredient in a recipe always inspires us: we love most any chutney and we adore the process of making it. Here, Spiced Apricot and Orange Chutney (admit it, that does sounds REALLY good!) is used to enhance a sauce for a simply roasted pork loin We know you will love this fantastic roast for a cozy cold-weather supper, and find many uses beyond for the wonderful chutney.

Loin of Pork with Herbs and Spiced Apricots

4 lb. loin of pork
3-4 cloves garlic, cut into slivers
3-4 rosemary sprigs
3-4 thyme sprigs
½ onion, cut in thirds
1 tbs. kosher salt
freshly milled black pepper

For the sauce:

½ oz. all- purpose flour
1 pint Riesling
3 tbs. Spiced Apricot and Orange Chutney
grated zest of ½ orange

Heat the oven to 475°F. Make little slits all over the pork loin and tuck in the garlic slivers and little sprigs of the herbs. Rub the surface all over with the salt and season with pepper. Arrange the onion in the center of a small roasting pan and place the pork on top. Cook for 20 minutes, then reduce the heat to to 375°F and roast for 30-40 minutes longer, until the internal temperature reaches 160°. Remove to a cutting board and tent with foil.

To make the sauce, discard the onions and spoon off all but 1 tbs., of fat from the roasting tin. Place over a gentle heat and sprinkle in the flour, mixing with a whisk to a smooth paste. Gradually mix in the wine and let it bubble and reduce for a few minutes. Taste and check the seasoning. Stir in the chutney and orange zest, then let simmer for 5 minutes. Slice the pork and serve with the sauce.


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