A simple Roast Pork Loin with Apple Chutney is roasted with a zesty spice rub and served with a warm apple chutney. A simple and hearty fall meal!
Ina Garten’s roast chicken gets a lot of attention, especially since it is the stuff of romance and royal engagements, and for the record, I’ve always been a fan of a good roast chicken. Sure, it smells amazing and looks impressive, but truly, it’s one of those dishes that triggers a lightbulb moment the first time you pull the bronzed beauty out of the oven.
“I did it!”
“That was easier than I thought!”
“What else can I roast?”
Ah, what else can you roast? Once you’ve got a roast chicken under your belt, you quickly realize that you have uncovered a whole repertoire of roasted dishes. From roasted vegetables and sheet pan suppers to holiday classics like prime rib and Thanksgiving turkey, there’s nothing you can’t do!
It doesn’t take much to make something simple elevated, elegant, and as Ina knows, even romantic.
Perhaps my second favorite thing to roast is a pork loin, and I am so excited to share with you another one of those you’ll-never-believe-how-easy-it-is dishes. Roast Pork Loin with Apple Chutney is a show stopper with bold flavors, but since the oven does most of the heavy lifting, it’s one of those impressive meals that you can make on a weeknight!
A quick brush of oil and a zesty spice rub is all it takes to season the pork before it heads into the oven. And while it transforms, you can use the time to take the pork loin to the next level by making an apple chutney!
This apple chutney gets its rosy hue from some fresh cranberries, which makes this festive enough for your holiday celebrations, and adds a zingy sweet and spicy kick, thanks to fresh ginger, apple cider vinegar, garlic, and a dash of cayenne pepper. I like to think of it as grown-up pork chops and applesauce!
If that doesn’t make your heart pitter patter, I’m not sure what will. And I imagine Ina and Jeffrey will even approve!
More Pork Recipes
Roast Pork Loin with Apple Chutney
For the Roast Pork Loin:
- 1 boneless pork loin roast 2 to 2.5 lbs
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
For the Apple Chutney
- 1 tablespoon olive oil, divided
- 1/2 cup finely minced shallots (about 1 shallot)
- 2 cups chopped apples
- 1/2 cup cranberries
- 1 1-inch piece ginger
- 1/4 teaspoon kosher salt (more or less, to taste)
- 1/2 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1 cloves garlic , minced
- 1/4 teaspoon cayenne pepper (more or less, to taste)
How to Roast Pork Loin:
- Pat the pork loin dry with paper towels. Brush the pork loin with olive oil.
- Whisk together the pepper, garlic, salt, brown sugar, onion powder, paprika, and cayenne pepper in a small bowl and sprinkle generously all over the pork loin. Save any remaining spice rub for another recipe. Place the seasoned pork loin on a baking sheet and let it sit for at least 20 minutes at room temperature as you preheat your oven.
- Preheat the oven to 475° F.
- Place pork in oven and roast for 15 minutes.
- Lower heat to 350°F, and continue roasting the pork for 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 10 minutes of rest time before slicing.
How to Make Apple Chutney
- Heat olive oil in a small saucepan over medium-low heat. Add the shallots and cook for about 1 minute to soften.
- Add the apples, cranberries, and ginger to the saucepan. Season with salt and cook for about 2 minutes, stirring occasionally.
- Stir in the vinegar, maple syrup, garlic, and cayenne pepper, and lower heat to a simmer. Cover and cook for about 30 minutes, or until the apples have cooked down and the chutney is thick and flavorful. Adjust seasoning with salt, if necessary. Remove from heat and set aside to cool.