Chutney-Glazed Roast Pork

Chutney-Glazed Roast Pork

  • Serves: 6

  • Prep Time: 10 minutes

  • Cooking Time: 1 hour 30 minutes

Example Product Title

Ingredients

  • 1.5 kg boneless pork loin or shoulder, rind removed
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 125 g Lush Lychees Mango Chutney
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water

Brushed on for the last twenty minutes so it lacquers instead of burning.

Pork and mango is an old pairing and a good one. The chutney goes on late — the sugar in it will scorch over a long roast — and in twenty minutes it turns into a dark, sticky glaze that sets as the meat rests.

Method

  1. Heat the oven to 200°C (180°C fan). Rub the pork with oil, salt and pepper and sit it on a rack in a roasting tin.

  2. Roast 20 minutes, then turn the oven down to 170°C (150°C fan) and roast for a further 50 minutes.

  3. Stir the chutney, mustard, vinegar and water together. The water and vinegar loosen it enough to brush; neat chutney sits in lumps.

  4. Brush a third of the glaze over the pork and return to the oven for 10 minutes. Repeat twice more, 10 minutes apart.

  5. Check the internal temperature has reached 65°C at the thickest point.

  6. Rest the pork for 15 minutes before carving. The glaze firms up as it rests, which is exactly what you want.

Tips

  • Line the tin. This glaze welds itself to bare metal.

  • Same glaze works on a whole roast chicken (brush in the last 20 minutes) and on pork chops on the barbecue.

  • Any glaze left in the bowl, warmed with a splash of the pan juices, becomes the sauce.
Chutney-Glazed Roast Pork