Roasted Pork Loin

Made with Moosewood Hollow Sweet Heat, Apple, and Green Chilies Chutney, with Gingered Black Beans and Cilantro. Serves 4 guests.

Chutney Ingredients

4 oz. Moosewood Hollow Sweet Heat
1 Granny Smith Green Apple, medium diced
1 Red Fuji Apple, medium diced
1 Roasted Green Chili, cut in julienne strips
2 oz. raisins
1 oz. vegetable oil
4 ea. garlic, minced
2 oz. onions, small diced
2 oz. orange juice
1 oz. pimento, small diced
2 oz. apple cider vinegar
1 oz. green onions, bias cut thin tops
2 oz. mandarin oranges or segments

Black Bean Ingredients

10 oz. black turtle beans, soaked in water overnight
1 oz. vegetable oil
4 ea. garlic, minced
2 oz. onion, small diced
1 oz. celery, small diced
1 oz. green bell pepper, julienne
1 oz. yellow bell pepper, julienne
1 oz. red bell pepper, julienne
3 oz. Worcestershire sauce
1 oz. green onion, bias cut tops
2 oz. fresh ginger root, peeled, minced
2 oz. fresh cilantro, de-stemmed, minced

Skillet Ingredients

2 lb. pork loin, trimmed of excess fat
2 tbsp. Mark’s Madness or Paul Prudhomme’s Seasoning Blend
2 oz. vegetable oil
1 oz. red wine

Directions

Coat pork loin with seasoning blend. In a skillet over medium-high heat, add vegetable oil, and sear pork loin on all sides until deep brown, then place skillet in the oven at 350 degrees for 20 minutes until medium well done.

Black beans are prepared in a small stock pot by first adding vegetable oil, garlic, onions, celery and bell peppers, then sauté until translucent and caramelized. Add pre-soaked black beans, and Worcestershire. Cook for about two hours or until tender. Before service add green onion, ginger and cilantro.

Chutney is prepared in a medium sauce pot over medium heat by adding vegetable oil, garlic and onions, then sauté until translucent and caramelized. Add apples, green chilies, orange juice and pimento. Cook for about 10 minutes or until apples are tender. Finish with Moosewood Hollow Sweet Heat, apple cider vinegar, green onions and mandarin or segments.

Finish by removing cooked pork loin from the oven and slicing into 1/2 inch thick pieces. Top with chutney and serve with black beans.