Makes 8 servings (serving size: 4-5 ounces pork and 2 tablespoons chutney)
Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates
2 teaspoons olive oil
1 (2 1/2-3 pound) boneless pork loin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 slices reduced-sodium bacon, sliced into 3/8-inch thick pieces
1 medium leek, halved lengthwise and sliced into 1/2-inch-thick pieces (1 cup)
3 medium apples, peeled, cored and sliced (3 1/2 cups)
1 cup fresh cranberries
1 tablespoon honey
1 small sprig fresh rosemary
1 tablespoon fresh lemon juice
1/3 cup water
How to Make It
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat until hot. Season pork with salt and pepper. Add pork to skillet, turning to brown on all sides, about 8 minutes. Transfer to a baking sheet (reserve skillet); roast 45-55 minutes or until an instant-read thermometer registers 155°. Remove from oven; transfer pork to a plate.
Meanwhile, add bacon to skillet; cook over medium heat until bacon begins to crisp and fat has been released, about 3-4 minutes. Add leek and cook, stirring, until tender (about 8 minutes). Add apples, cranberries, honey, rosemary, lemon juice, and water. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes or until apples and cranberries partially break down and sauce thickens. Discard rosemary. Slice and serve pork with chutney and green beans or broccoli.
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This was AMAZING!!!! My entire family loved it and I made it for guests and all of them asked for the recipe. I am even still having other family members contacting me asking about it since they heard about how good it is. I didn't have fresh cranberries at the time, so I used dried cranberries at the very end and didn't notice much of a difference. One time I made it I substituted pork tenderloin (for that is what i had in the freezer) and even it was delicious.