Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

For the deepest flavor, use unfiltered cider.

Shaun Garcia
Recipe by Cooking Light June 2013

Gallery

Squire Fox; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
35 mins
total:
19 hrs 30 mins
Yield:
Serves 10 (serving size: 3 ounces pork and about 3 tablespoons chutney)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 quart water, granulated sugar, and 1/2 cup salt in a large stockpot; bring to a boil, stirring until sugar and salt dissolve. Add remaining 1 quart water and cider; cool to room temperature. Add pork; refrigerate 12 to 18 hours, turning occasionally.

    Advertisement
  • Preheat oven to 375°.

  • Remove pork from brine; pat dry with paper towels. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 55 minutes or until a thermometer inserted into thickest part of pork registers 140°. Remove pork from pan; let stand 15 minutes. Cut crosswise into thin slices.

  • Combine brown sugar and remaining ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat to low; cook 1 hour and 45 minutes, stirring occasionally.

Nutrition Facts

237 calories; fat 5.9g; saturated fat 1.7g; mono fat 2.1g; poly fat 0.7g; protein 22.1g; carbohydrates 23.8g; fiber 0.9g; cholesterol 66mg; iron 1.1mg; sodium 540mg; calcium 33mg.
Advertisement
Advertisement