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Gloucester Old Spot Pork Loin with apple and chilli chutney
(10-15 portions)
2-2.5 Kg (4-6lb) Happy Meat pork loin
1tsp cayenne pepper,
salt
Chilli Glaze:
2-4 fresh red chillies, trimmed and chopped
2 tbsp honey
100ml tomato ketchup or sweet chilli sauce
freshly ground salt and pepper
Chutney:
450g(1lb) firm dessert apples, cored and dice
250g beef tomatoes, peeled and chopped
2 red onions, sliced
2-3 cloves of garlic, sliced
50g fresh ginger, peeled, cut into fine strips
75g soft brown ginger
250ml red wine
150 meat stock
1 fresh red chilli pepper, chopped or cayenne pepper
1. Season pork with salt and cayenne pepper. Lay joint fat
side up on a roasting in a moderate oven 180C/350F/gas mark
4. Allow 30 mins per 450g/1lb of meat.
2. Mix the chilli glaze ingredients together. About 20mins
before the meat is cooked, brush the skin and return the meat
to the oven.
3. Place all the chutney ingredients in a saucepan and boil.
Lower the heat and cook until the liquid reduces to a syrupy
glaze. Add additional seasoning if required.
4. Remove the pork from the roasting tray and allow to rest
for 15-20 mins before carving.
5. Drain off any excess fat. Stir in a little flour, place
over a gentle heat, add additional stock or red wine. Boil and
allow to thicken and serve as an accompanying sauce.
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