Name: Pork loin with fresh peach chutney
Cook time: 215 min
Total time: 215 min
Yield: 6
Ingredients: 2 kilogram boned pork loin; 1 tablespoon olive oil; 1/2 teaspoon celery seeds; 1 teaspoon sea salt; Fresh peach chutney; 2 peaches (440g), chopped coarsely; 1 brown onion (200g), chopped coarsely; 1/4 cup (40g) coarsely chopped raisins; 1 teaspoon grated fresh ginger; 1 cup (220g) sugar; 1 cup (250ml) apple cider vinegar; 1 cinnamon stick; 1/4 teaspoon ground clove

Pork loin with fresh peach chutney

Apple sauce certainly has its place when it comes to roast pork, but our pork loin with fresh peach chutney will give you a new twist on this old favourite. Don't worry, we haven't forgotten the crackling!

Serves 6

Cook

3H 35M

Ingredients

2 kilogram boned pork loin

1 tablespoon olive oil

1/2 teaspoon celery seeds

1 teaspoon sea salt

Fresh peach chutney

2 peaches (440g), chopped coarsely

1 brown onion (200g), chopped coarsely

1/4 cup (40g) coarsely chopped raisins

1 teaspoon grated fresh ginger

1 cup (220g) sugar

1 cup (250ml) apple cider vinegar

1 cinnamon stick

1/4 teaspoon ground clove

Method

Pork loin with fresh peach chutney

1.Make fresh peach chutney.

2.Preheat oven to hot. Remove rind from loin; reserve. Rub pork with half of the oil; sprinkle with seeds.

3.Place pork on wire rack in large baking dish; roast, uncovered, in hot oven, about 1 hour or until juices run clear when pierced with skewer. Remove from oven; place pork on board, cover to keep warm.

4.Increase oven temperature to very hot.

5.Remove excess fat from underside of reserved rind; score rind, rub with remaining oil and sea salt. Place rind, fatty-side up, on wire rack in baking dish; bake, uncovered, in very hot oven about 15 minutes or until crisp and browned. Drain on absorbent paper.

6.Serve thickly sliced pork and rind with peach chutney. Accompany with a fresh salad of your choice.

Fresh peach chutney

7.Combine ingredients in medium saucepan, stir over heat, without boiling, until sugar dissolves; bring to a boil.

8.Reduce heat; simmer, uncovered, stirring occasionally, about 13/4 hours or until mixture thickens.

The chutney can be made up to a week ahead. Place in a sterilised jar while still hot; seal, cool, then refrigerate until required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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