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Cooking receipe to make roast pork with apple and saffron chutney under category Aga Recipes. You may find some video clips related to this receipe below.
roast pork with apple and saffron chutney
30g butter
75g caster sugar
2 large coxs orange pippin apples
350g peeled cored and roughly diced
5 tbsp cider vinegar
pinch of saffron threads
100g dried cranberries
50g sultanas
350g pumpkin peeled and diced
1/2 red chilli deseeded and finely chopped 2.3kg loin pork boned skin finely scored (choose a thin narrow joint)
salt
chopped flatleafed parsley and saffron threads to garnish
To make the chutney melt the butter and sugar In a heavybased saucepan on the simmering plate until golden.
Add the next seven ingredients and cook stirring on the boiling plate until caramelised. Add 2 tbsp water and cook in the simmering oven for 5 to 8 minutes.
Set the chutney aside to cool.
Slit the pork lengthways almost through the muscle and open out.
Place two thirds of the chutney down the middle and roll up.
Tie joint at intervals with string but not too tightly.
Reserve the leftover chutney.
Place the pork in a roasting tin and sprinkle the skin generously with salt then cook on the bottom runners of the roasting oven for I A hours.
Add the reserved chutney to the roasting tin for last 10 minutes of cooking time then remove pork from oven cover loosely and
rest in the simmering oven for 20 minutes. Slice the pork thickly and gamish with parsley and saffron threads.
Traditional roast pork is given a lift with apple and saffron chutney making it an ideal dish for a sunday lunch with a difference.
Serves 8
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