So what to do with that delicious pint of ginger-pear chutney that I put up last fall? The pears came from my friends orchard which is organically managed. The chutney consists of pears, raisins, jalapeno peppers, lots of ginger as well as a touch of maple syrup. I decided that it would probably taste pretty awesome paired with a nice pork loin. The pork comes from Kingbirdfarm and is organic as well as pasture raised. I am always filled with gratitude for the quality of meat we are fortunate enough to have thanks to the hard work of Michael and Karma, at Kingbird. If you don’t have home made chutney, I’m sure it could work as well with a prepared version from the store.
To begin I scored the meat on the fat side and seasoned it liberally with salt and pepper. Then I seared it on all sides in a heavy cast iron dutch oven. I threw in a few garlic cloves and some onion, well…just because they taste so good.
This roasted for about an hour or so, until the internal temperature reached 160F. Then I turned off the heat and poured the chutney over the entire roast allowing it to sit with the lid on for another 15 minutes. Afterward I removed the meat and reduced the liquid in the pan by half. Thinly sliced the pork and spooned the chutney over top and served it with the first corn on the cob of the season lightly steamed! A tasty use for the chutney for sure. Followed by fresh black raspberries that went too fast for the camera ;).
Plate: Handbuilt/pressmold clay body: Laguna 75 Glaze: Laguna emarude fired to cone 6.
linking up with Homestead Revival Barn Hop #69