Apple chutney roasted pork

Instructions

• 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.