Roasted Pork Loin
Chutney Ingredients
4 oz. Moosewood Hollow Sweet Heat
1 Granny Smith apple, medium diced
1 red Fuji apple, medium diced
1 roasted green chili, cut in julienne strips
2 oz. raisins
1 oz. vegetable oil
4 garlic cloves, minced
2 oz. onions, small diced
2 oz. orange juice
1 oz. pimento, small diced
2 oz. apple cider vinegar
1 oz. green onion, bias cut thin tops
2 oz. Mandarin or orange segments
Chutney Preparation
In a medium sauce pot over medium heat, add vegetable oil, garlic, and onions, then sauté until translucent and caramelized.
Add apples, green chilies, orange juice, raisins, and pimento. Cook for about 10 minutes or until apples are tender.
Finish with Moosewood Hollow Sweet Heat, apple cider vinegar, green onions, and mandarin or orange segments.
Black Beans Ingredients
10 oz. Black Turtle beans, soaked in water overnight
1 oz. vegetable oil
4 garlic cloves, minced
2 oz. onion, small diced
1 oz. celery, small diced
1 oz. green bell pepper, julienne
1 oz. yellow bell pepper, julienne
1 oz. red bell pepper, julienne
3 oz. Worcestershire sauce
1 oz. green onion, bias cut tops
2 oz. fresh ginger root, peeled, minced
2 oz. fresh cilantro, de-stemmed, minced
Black Beans Preparation
In a small stock pot, add vegetable oil, garlic, onions, celery, and bell peppers, then sauté until translucent and caramelized.
Add pre-soaked black beans, and Worcestershire. Cook for about two hours or until tender.
Before serving, add green onion, ginger, and cilantro.
Pork Loin Ingredients
2 lb. pork loin, trimmed of excess fat
2 tablespoons Mark’s Madness or Paul Prudhomme’s Seasoning Blend
2 oz. vegetable oil
1 oz. red wine
Pork Loin Preparation
Coat pork loin with seasoning blend.
In a skillet over medium-high heat, add vegetable oil, and sear pork loin on all sides until deep brown, then place skillet in the oven at 350 degrees F for 20 minutes, until medium-well done.
Finish by removing cooked pork loin from the oven and slicing into 1/2-inch thick pieces.
Top with chutney and serve with black beans.
Serves 4.
