Surfing around the internets, I landed on this recipe and was enticed by two of my favourite ingredients: pork ‘n’ pineapple. I added a little more cayenne to the chutney as I like things a little spicier. Also, if you’re a bit short on time, you can skip buying a whole pineapple and cutting it up, you could get one that has already been peeled. I wouldn’t recommend getting the canned stuff, but that’s a personal preference and will certainly do in a pinch. Start this baby about 3 hours before you want to eat as it needs some time to marinate. It’s time well spent!
Ingredients
2 large cloves garlic
Kosher salt
1 tb extra virgin olive oil
2 ts finely grated lemon zest
1 1/2 ts ground coriander
1 3lb boneless pork loin roast
1 medium fresh pineapple (about 3-1/2 lb.)
1/4 c maple syrup
2 tb sherry vinegar
1 large shallot, minced
Pinch ground cayenne -or more to taste
1 large scallion, thinly sliced, white and green parts separated
3 tb chopped fresh cilantro
Directions
1. Peel and coarsely chop the garlic. Sprinkle with a generous pinch of salt and mash it into a paste with the side of your knife. Transfer to a small bowl and stir in the oil, lemon zest, coriander & 1 tb salt.
2. Put the pork on a large rimmed, foil-lined baking sheet, pat dry with paper towels, and rub all over with the salt mixture. Let sit at room temperature for at least 1 hour, no more than 2.
3. Position a rack in the center of the oven and heat the oven to 350°F. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, roughly 50 minutes.
4. Meanwhile, peel and core the pineapple. Cut half into small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon. This should give you about 3/4 cup juice which goes into a small saucepan with the maple syrup. Cook over medium-high heat until reduced to 1/3 cup, 12 to 15 minutes. (The liquid will become very bubbly as it reduces; lower the heat as necessary so nothing burns.)
5. Set aside all but 2 tb of the reduced liquid as this will be your glaze. Add the vinegar, shallot, cayenne, and a pinch of salt to the 2 tb liquid remaining in the saucepan and cook over medium heat just until the shallot begins to soften, about 2 minutes. Add the diced pineapple and scallion whites. Cook, stirring frequently, until the pineapple softens and releases some of its juice, 3 to 5 minutes. Remove from the heat and let cool slightly.
6. When the pork reaches 130°F, brush it with some of the glaze and continue to roast, brushing with more glaze every 5 minutes, until an instant-read thermometer inserted in the center of the roast reads 145°F, about 15-20 minutes more. Let rest for at least 15 minutes before serving.
7. When ready to serve, stir the scallion greens and cilantro into the chutney. Slice the pork into 1/2-inch-thick rounds and serve with the chutney.
Food Nurd 