Roasted Cider-Brined Pork Loin with Green Tomato Chutney

From where does this recipe originate? Country, state?

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. 

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!  

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.