Roasted Pork with Cranberry Orange & Apple Chutney

Yesterday was Thanksgiving day in the U.S. and most of my cyber space friends are American. Reading all of their recipes, dinner plans and seeing all the pictures with yummy food made me so hungry.

Since I didn't have a turkey to my disposal I decided to create a mini Thanksgiving dinner for my boys and myself.

I improvised with a pork roast I had waiting in my fridge. Then I wanted to make some special chutney like sauce using cranberries and apples.

Pork Loin with Cranberry Orange & Apple Chutney

Few weeks ago I picked up a new product from President's Choice Cranberry Orange Sauce so I decided to pair it up with some roasted apples and Sherry wine to make a sauce for our pork roast.

Our "faux" Thanksgiving feast turned out great.

Ingredients for Pork Roast:

3lbs Boneless Pork Loin1/4 cup Brown Sugar1/4 cup Apple Juice2Tbsp Apple Cider VinegarSaltPepperGarlic PowderIngredients for Chutney:

1 cup Cranberry Orange Sauce
1 Large Apple1/4 cup Sherry Wine (or Sherry cooking wine)
Rub the pork with salt, pepper and garlic powder. Place it in a large Ziploc bag. In a bowl mix together brown sugar, apple juice and apple vinegar. Pour it over the pork loin. Close the bag. Move it around to coat the pork all over and let it rest in the fridge for 1 hour or so.

When you are ready to roast the pork preheat the oven to 400F. Place the pork loin inside the roasting pan on top of the roasting rack. Pour some liquid on the bottom. Water is just fine. You can use vegetable stock as well.

Roast the pork for about 1 hour and 15 minutes or till it is done. The pork loin should be nice and brown on the outside and juicy on the inside.

Roasted Pork Loin

15 minutes before the pork is done core the apple and slice it into quarters. Place it on the roasting rack beside the roast.

After the pork is done take it out of the oven and let is rest for 15 minutes to let the juices set.

Meanwhile slice the roasted apple into chunks. Put it into pan together with cranberry orange sauce. Let it heat through. Add the Sherry wine and let it simmer for few more minutes.

I served this dish with creamy mashed potatoes and it was delicious.

Next time I will make it with cranberries and apples only as my kids didn't like the cranberry orange sauce that much. I found out that there is a ginger in that sauce and my kids don't get along with Ginger that well (they do like Maryann...little humor for you).

All the adults loved it.

To finish our perfect dinner I made Orange and Pineapple Sherbet in our brand new ice cream maker.

Orange & Pineapple Sherbet