Posted by: oceannah | July 7, 2012

Roast Pork Loin with Ginger Pear Chutney Recipe

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.

*anna

 

 

 

linking up with Homestead Revival Barn Hop #69

and

The Ole Saturday Homesteading Trading Post #29

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Responses

  1. Sounds yummy…making me hungry! Did you make the plate?? Women of many talents!

    • Yum-ful. I made the plate, and all the pottery on the blog unless otherwise credited. You must be getting excited for THE TRI!!
      *anna

      • Where do I see all the pottery on the blog, interspersed, or do you have a page? Are you selling any pieces?

      • interspersed…not much selling these days, no venue. You make me think though…perhaps I’ll make a new page called something catchy like stuff I make. what?
        *anna

  2. Oh. My. God. That looks and sounds SO delicious! And the I read your description of the platter… Are you a potter too? (Or just really into details; ) LOVE your platter – it’s the perfect foil for your awesome sounding roast and that gorgeous Peaches ‘n Cream – is it one of your own? Haven’t been reading you all that long so I wasn’t aware; please do tell! Totally blown away here… I’m a hand builder too! 😀

    • Ahhh, yes, I am a ‘potter’/ceramic artist of sorts. Gave up the studio I shared w/ a friend a few years ago though and only play with clay on occasion these days, but I do love it. I love that you’re a handbuilder also! Do you fire high or low? Get yerself a blog so I can see 🙂
      *anna

  3. Hi again, Did a search of your blog first, just to be sure, but I’m wondering if your Chutney recipe is a top secret, double password protected, handed-down-through-the-generations family heirloom or if you could by any chance share it? You’ve already given a pretty comprehensive ingredient list here, so I could probably wing it but… (Please picture Roger Rabbit doing his eyelash fluttering, hands clasped, totally hopeful/wistful/too cute for words “Prretty ppplease?”) 😀

    • Deb, I did not have a blog when I made that chutney, so there would be no listed recipe. I used a recipe from ‘somewhere’ as a guide but surely you don’t need one. I liked the raisins in it, but the family less so. When I make it again this year, I would use more jalepeno pepper. We also broke it out at a party served up over some fresh goat cheese…yum. I must confess that after years of cooking professionally, I don’t use many recipes for more than a guide or for inspiration…with the sole exception of baked goods 😉 Those can be funky if too many omissions or substitutions start flying around.
      *anna

  4. Anna I love love love chutneys! I noticed you tagged it as part of the Dukan diet is that allowed on it? My Step Mom does that diet and says its very easy now for her. I am still working with my nutritionist but I may look at the Dukan diet to help me for maintenance one day! I love that you used just a touch of maple syrup I am cutting way back on the amount of sweetener we are using in canning….just think years ago when they canned there was no way they used the same amount of sugar that some of these recipes recommend. Thanks for linking up this week to “The Ole’ Saturday Homesteading Trading Post.”

    • Thanks for hosting I love joining up w/ you. A small portion of fruit would be allowed on Dukan consolidation. Not allowed on the attack phase though. I gave up canning with sugar years ago. I had access to excellent and inexpensive maple syrup and as an experiment about 20 years ago I canned a large batch of white peaches in straight maple syrup! HOLY COW, were they delish! In the last few years I’ve been using Pomona’s pectins and going w/ very low recipes using MS. This year I’m going to try using truvia instead. Congratulations on your 25# loss by the way, that is awesome!
      *anna

      • Thanks Anna! this year since we have honey I am going to try to can fruit with the smallest amount of honey I can and see how it goes. I will let you know. What is MS by the way?

      • Excellent! I look forward to the results of your experiment. MS=maple syrup.
        *anna

  5. I’m going to try that. (my mouth is now watering at 9:23 am)

    • I think you’ll like it but maybe not for breakie 😉
      *anna

  6. Where do I begin? My mouth is watering. The meal sounds divine! Where do you get your energy? So you reduced the liquid by half…and did what with the rest. So, I see from one of your replies that you cooked professionally. Okay, now I don’t feel quite so bad. But, my corn is, hate to say, a failure, but, from the looks of yours, it is. I have about 25-25% kernels on the cobs of the stand I tried so far, so I’m guessing that’s poor pollination. Nothing I can do till next year, when I correct some of my mistakes this first gardening year. Now, for the plate! Tell me more. did you make that, too? Seriously, do you have help??:)

    • Oh, I read above you are also a potter. Why am I not surprised? I have an art studio built by the former owners (been here since “94) and he had a kiln in there. I covered up the 220 outlet, as I didn’t figure that was something I’d ever do. Just saw huge Beatrice Wood exhibit a few months ago at Santa Monica Museum, and blew me away. Worked every day till she kicked off at 103. Pottery is an extension of working with the soil in your garden. Do you think of it that way? I feel like a potter when I’m shaping my soil.

      • Gardeners are like potters – I like that idea Kaye! (Or potters are like gardeners – making something amazing out of nothing but dust and water; )
        I remember the Stokes corn seed packet saying to plant at least three rows abreast and planted across the prevailing wind to get proper pollination. (And you know what they say about gardening/farming… There’s always next year; )

      • good ol’ stokes, spot on Deb!
        *anna

      • Lol! Yeah, good old Stokes… Talk about an ancient memory – haven’t dealt with them in many moons (but you know how they say, the things you learned first are the last to go?; )
        Speaking of years past… SO glad you made it through your crisis back then and that you’re here, now, sharing so much with all of us. You are a truly inspiring person, with a beautiful soul.

      • Lol! Yeah, good old Stokes… Talk about an ancient memory – haven’t dealt with them in many moons (but you know how they say, the things you learned first are the last to go?; )
        Speaking of years past… SO glad you made it through your crisis back then and that you’re here, now, sharing so much with all of us. You are a truly inspiring person, with a beautiful soul.
        Thank you.

      • Oh darn! Thought I stopped it in time – but sent it twice – sorry! But copy 2’s the keeper, ‘k? Thanks… (Feelin’ like a doofus, yup!)

      • no worries Deb…you’re on friendly turf 🙂
        *anna

      • You have a kiln…way cool, er ah..hot. I loved the studio I had, but when the rent doubled I just said nahhh. Talk of making one here on the farm, but so far just talk…still work w/ clay at a friends studio once in a while. You can use a kiln for all kinds of fun stuff, not just clay btw…fused glass is very fun. As a ceramic artist later in life, I’d actually have to say that it’s a lot more like cooking for me. Particularly handbuilding. Like rolling out pie dough, see? It’s a very grounding/elemental medium that much is true.
        *anna

    • whew, lemme start here… by reducing the volume of liquid in (pretty much) any cooking situation, you concentrate the flavors and also thicken the jus….very common way to make a pan sauce that’s all, nothing fancy or complex. Dos, that is not corn grown here on the homestead, I got it from the farmers market. Every year we grow a SINGLE corn crop (heritage/heirloom) and don’t want to take chances of cross pollination. This year we are growing Floriani Red Flint corn, an Italian heirloom. Last year we grew an Amish popcorn. Although two years ago we had silver queen corn that was as nicely filled out at this shot here. It’s all about growing sufficient amounts of corn for proper pollination. Tres, Kaye, seriously…you are doing AMAZINGLY AWESOMELY great for a first year gardener! I’m loving watching what you’re doing. I’ve been growing food for nigh on 40 odd years…if you count my tutelage at my dad’s side 😉 Quatro…I made the plate. Cinco, I once hired a young gal to help clean the house if that’s what you mean…it went poorly. She moved like a snail and spent about an hour cleaning the INSIDE of my medicine cupboard. But aside from that, my husband is a SIGNIFICANT PLAYER in the garden…although seldom mentioned, he does all the heavy stuff like sinking those lovely cedar posts for the beans, is fanatical about weeding and is an all around awesome partner…He teaches HS and is off for two months each summer 🙂 it’s not like I am doing this alone. I have a daughter also. She is nearing 13 and is a big help as well. Our motto is everyone who eats pitches in. We hauled in another basket load of black raspberries today and she helped w/ that. She makes some of the jams herself now, so I can do other things. It’s all very cooperative, on the good days 😉 finally and thirdly (hehehe) It was not that long ago (9 years) that I got my mortality comeuppance so to speak. It was grave and I was not sure I’d make 41 so I just grab up each day and LIVE IT…chew it up, play it out, work through it, sing, dance, work, play, sleep…all of it is a gift. The next breath is not a given, eh?
      *anna

  7. First… I don’t know which I love more, that jar of chutney or the hand thrown plate!!!
    Second… thanks for the link to Kingbird Farm… looking for places to order from when I get home… the picture of the piglets on the home page bring new meaning to the “they’re so cute I could eat them!”… LOL

    • hahah…them’s not for eatin’ just yet… Raise your own meat Sandi then take it to a butcher…easy as you please.
      *anna

      • LOL… yes, this is why I’d have to take them to a butcher and then leave, post haste! Too stinkin’ cute, but mmmmm, I love me some pork!

  8. Oh no! I just came across a nice recipe I was thinking of using for a pork loin I’m doing tomorrow. Now, I see yours… decisions, decisions!

    • Well John, I’d say if you actually have a jar of chutney in the house, your other recipe will have to wait a bit 😉
      *anna


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