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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork Loin with Apple-Cranberry Chutney Recipe

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This recipe for Pork Loin with Apple-Cranberry Chutney is from Gholson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1 (2½-3 pound) boneless pork loin
¼ teaspoon salt
¼ teaspoon pepper
2 slices reduced-sodium bacon, sliced into ⅜" thick pieces
1 medium leek, halved lengthwise and sliced into ½" thick pieces (1 cup)
3 medium apples peeled, cored and sliced
1 cup fresh cranberries
1 Tbsp. honey
1 small sprig fresh rosemary
1 Tbsp. fresh lemon juice
⅓ cup water

Directions:
Directions:
1. Preheat oven to 400º

2. Heat oil in a large nonstick skillet over medium-high heat until hot. Season pork with salt and pepper. Add pork to skillet, turning to brown on all sides, about 8 minutes. Transfer to baking sheet (reserve skillet); roast 45-55 minutes or until instant-read thermometer registers 155º. Remove from oven; transfer pork to a plate.

3. Meanwhile, add bacon to skillet; cook over medium heat until bacon begins to crisp and fat has been released, about 3-4 minutes. Add leek and cook, stirring, until tender (about 8 minutes). Add apples, cranberries, honey, rosemary, lemon juice, and water. Bring to a boil; reduce heat and simmer, partially cover, for 30 minutes or until apples and cranberries partially break down and sauce thickens. Discard rosemary. Slice and serve pork with chutney and green beans or broccoli.

 

 

 

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