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Roasted Pork with Apricot Chutney


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  • 2-2 1/2 lb pork loin roast
  • 8 dried apricots, chopped
  • Rub
  • 1 1/4 T. pumpkin pie spice
  • 1/2 T. onion powder
  • 1/2 T. garlic powder
  • 1 T. fresh rosemary, rough chopped
  • 4 cardamom pods (crushed) or 1/2 t. ground caradamom
  • 2 t. lemon grass, rough chopped
  • 2 t. salt
  • 2 t. pepper
  • Juice and zest of an orange
  • 8 dried apricots, chopped
  • Apricot Chutney
  • 6 fresh apricots, chopped
  • 1 cup coconut milk
  • 1/4 t. ground cardamom
  • 1 t. cinnamon
  • 1/2 T. fresh ginger
  • 1 T. lemon juice
  • 1/4 cup chicken stock
  • zest of an orange
  • 1/2 t. salt
  • 1 T. cornstarch mixed in 3 T. cold water (if needed to thicken)


Servings 8


Step 1

Mix iall dry rub ngredients together and rub over all sides of the roast. Place roast in pan and drizzle with orange juice and top with zest. Place in oven on 250F for about 3.5 to 4 hrs or until internal temperature is 160F. About 1 hour before roast is done, add dried apricots over top of roast. Let it rest for about 15-20 minutes before cutting.

For chutney, place all ingredients in a medium pot and cook over medium high heat until it begins to boil, stirring regularly. Then reduce heat to medium and continue cooking and stirring until sauce thickens. If you desire the sauce to be thicker, use the corn starch water mixture to help thicken it.

Place some sauce on a plate, top with roast and then top more of the chutney.


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