Apple chutney roasted pork

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8 min


4 to 6 servings

* PLUS Roasting Time: 240 minutes
Apple chutney roasted pork

© Royalty-Free/Masterfile


  • 750 g to 1 kg boneless pork loin roast
  • 3/4 cup bottled chutney
  • 1 tbsp butter , at room temperature
  • 3 large unpeeled apples


  • Preheat oven to 375F (190C). Line a small, shallow-sided roasting pan or baking sheet with foil. Brush or spray with oil. Place meat, fat-side up, on foil. In a bowl, stir 2 tablespoons (30 mL) chutney with butter. Smear mixture all over meat. Slice apples into quarters. Remove cores. Scatter apple wedges around pork.
  • Roast in centre of 375F (190C) oven, turning apples occasionally, just until tender, about 45 minutes. Remove apples from pan. Continue roasting pork until richly glazed and a thermometer inserted in thickest part of roast reads 155F (70C), 30 to 45 more minutes. If roast starts to brown too much before it is cooked, loosely cover with a piece of foil.
  • Remove roast from oven and let stand 5 minutes. Meanwhile, coarsely chop about one-third of roasted apples. Stir into remaining 2/3 cup (150 mL) chutney. Cut pork into thick slices and serve chutney and apple wedges alongside.

Nutrition (per serving)

  • Calories
  • 290,
  • Protein
  • 22.2 g,
  • Carbohydrates
  • 34.7 g,
  • Fat
  • 7.5 g,
  • Fibre
  • 2.6 g,

This roast takes time in the oven, but it needs little prep or attention. Use your favourite chutney.

Tomorrow’s lunch

Split a crusty bun. Spread with chutney. Top with sliced pork and smoked Gouda or Brie.