Restaurant Recipes
Don Strange of Texas Roasted
Pork with Cranberry Chutney
Yield: 4 servings; 6 cups Cranberry Chutney, but the chutney recipe may be halved
Ingredients
Cranberry Chutney
- 1 (10 ounce) jar jalapeno jelly
- 1/4 cup apple cider vinegar
- 1/2 cup honey
- 2 cups granulated sugar
- 1 pound fresh or frozen cranberries, cooked (if not available, use 2 cans whole cranberry sauce)
- 1 cup raisins
- 1 tablespoon granulated garlic
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 cups chopped pecans
Roast
- Brine (optional)
- 1 (3 pound) pork loin or (boneless) pork butt or 2 (1 1/2 pound) pork tenderloins
- Spice Rub
Spice Rub
- 2 teaspoons salt
- 2 teaspoons granulated garlic
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 tablespoons brown sugar
Brine
- 9 cups hot water
- 1/2 cup granulated sugar
- 1/2 cup kosher salt
- 2 tablespoons cracked black peppercorns
Instructions
Cranberry Chutney
- Heat jalapeno jelly with vinegar, honey and sugar in a saucepan. Simmer until sugar has dissolved, then add cooked cranberries. Add raisins, garlic, cinnamon, allspice, ginger, salt, crushed red pepper flakes and pecans; mix thoroughly, then let mixture sit for 1 hour to allow flavors to meld. If desired, chutney can be made several days ahead, refrigerated, and re-warmed to serve.
Pork Brine
- If using, combine hot water, sugar and salt together until the sugar and salt are dissolved. Add the pepper. Cool to below 45 degrees F in refrigerator.
- Submerge the pork in the brine in a large bowl. Refrigerate for 1 or 2 days, stirring the brine and turning the pork occasionally. Remove pork from brine and pat dry. Allow pork to come to room temperature before cooking.
Roast
- Heat oven to 400 degrees F.
- Rub meat with Spice Rub, made by combining all Spice Rub ingredients. Lay the roast, fat side up, in a roasting pan. Roast for 15 minutes, then turn the oven down to 300 degrees and roast for about 1 hour more, or until the center reads 145 to 150 degrees F on an instant-read thermometer. Remove the meat from the oven and cover it loosely with foil for about 15 minutes before slicing.
Tenderloin
- Grill over hot fire, 1 1/2 minutes per side. Move the meat to a cooler part of the grill, cover the grill, and cook for 2 to 3 minutes more per side, until meat is firm to the touch and reaches 145 to 150 degrees F.
- Serve either version sliced on platter, topped with Cranberry Chutney and accompanied by rolls, if desired.
Nutrition
Per serving: 300 calories, 18g fat, 7g carbohydrate, 26g protein
Attribution
San Antonio Express-News - Don Strange of Texas Catering