Name: Sunny's Easy Roasted Pork Loin with Jalapeño Apple Chutney and Cherry Relish
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup jalapeño jelly; 1/4 cup apple cider; 1/2 teaspoon apple cider vinegar; 1 Granny Smith apple, peeled, cored and small diced; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh Italian parsley; 2 finely chopped scallions (green parts only); Kosher salt and freshly ground black pepper; 1/2 cup granulated sugar; 6 to 8 sprigs fresh rosemary; Zest of 2 lemons plus 2 teaspoons lemon juice; 1 cinnamon stick; 1 pound frozen cherries, thawed and drained; Kosher salt; 2 tablespoons extra-virgin olive oil, plus more for brushing; One 4- to 5-pound pork loin (not tenderloin), trimmed if needed; Kosher salt and freshly ground black pepper; 2 tablespoons Dijon mustard; 1 1/2 cups fried onions, crushed (I like French’s here); Sandwich rolls, warmed (I like King’s Hawaiian); Store-bought garlic herb butter, for brushing

Directions

For the jalapeño apple chutney:: In a small pot on medium heat, add the jalapeño jelly, apple cider and vinegar and bring to a simmer. Add the apple, cilantro, dill, mint, parsley and scallions. Stir until combined and lightly simmering. Season with salt and pepper. Remove from the heat, then allow to cool to room temperature. Place in the refrigerator until ready to serve. Serve chilled.
For the cherry relish: In a small pot on medium heat add the sugar, rosemary, lemon zest, cinnamon stick and 1/2 cup water, then bring to a low boil until the sugar is dissolved, about 5 minutes. Strain and discard the solids, and reserve the liquid.
In a food processor, add the cherries and a tiny pinch of salt. Pulse only a couple of times while slowly adding the reserved liquid until the consistency of cranberry sauce or relish is achieved; this should take 1/4 to 1/3 cup (use the rest of the reserved liquid to flavor iced tea!). Taste and add lemon juice to balance the sweetness. Refrigerate and serve chilled.
For the pork: Preheat the oven to 375 degrees F.
In a large pan on medium-high heat, add the oil. Pat the loin dry and brush with oil all around and sprinkle with salt and pepper. Add the loin to the pan and sear on all sides by rotating to get a golden color, 12 to 15 minutes.
Remove to a plate and brush all over with the mustard. Pour the fried onions on a plate and roll the loin in it to coat. Place on a baking sheet lined with a baking rack and roast until an internal thermometer reads 145 degrees F, about 1 hour. Remove to a plate and allow to cool for 20 minutes. Brush the rolls with the garlic herb butter. Serve the pork sliced with the sauces and rolls for sandwiches.

Sunny's Easy Roasted Pork Loin with Jalapeño Apple Chutney and Cherry Relish

Ingredients

Jalapeño Apple Chutney:

Cherry Relish:

Pork:

To Serve:

Directions

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