Photo: Squire Fox; Styling: Mary Clayton Carl
Hands-on Time
35 Mins
Total Time
19 Hours 30 Mins
Serves 10 (serving size: 3 ounces pork and about 3 tablespoons chutney)

For the deepest flavor, use unfiltered cider.

How to Make It

Step 1

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.

Step 2

Preheat oven to 375°.

Step 3

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.

Step 4

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.

Also appeared in: Southern Living, February, 2015

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Ratings & Reviews

Tasty, but...

April 29, 2015
I can not give this 5 stars even though the pork was good and the chutney was outstanding.  I used fresh tomatillos in our chutney because our store did not have green tomatoes and it was a great substitute.  Our problem was that the pork did not have a nice brown finish like the one in the picture.  After baking it in the oven, it looked like boiled meat.  We had to remove it from the oven and sear it on a grill pan to make it look appetizing.  This led to slightly overcooked meat.  Will try it again because the chutney was so good!  

Skicklighter3's Review

February 20, 2014

KristinD's Review

August 24, 2013

laskoff2lewis's Review

October 28, 2013
This is worth the time! The pork is beautifully moist due to the long brine. My family didn't like the chutney - not due to the recipe - they just aren't fans of chutney...sigh.

The food delicious but the recipe lacked direction.

September 30, 2016
We loved the loin and the chutney, but there was too much brine, and it seemed wasteful to just throw it all away. I was surprised that we had to soak it overnight, so we didn't have it on the day we thought we would. The instructions quit before the recipe was done and the directions were out of order since making the chutney took longer than it took to roast the loin. The directions should make the chutney before the loin is started to roast. Then there was no mention of what to do with the chutney when it was completed, There was a number of ways to use the chutney but none were suggested. 

Origin of this recipe

May 22, 2017
From where does this recipe originate? Country, state?