Recipe Thursday – Pork Roast with Peach Chutney

This recipe is a favorite of ours for a Lazy Sunday and that is definitely the category this falls into.  It’s a very simple recipe with an incredible payback in flavor.

Now a bit about chutneys.  Chutney is an anglo-indian word derived from the word catni.  This is not a puree or sauce but more of a unique condiment.  Chutneys are usually wet and made by grinding different components together.  There are many different types of chutney.  If you have ever eaten at an Indian restaurant, our favorite is Amul India Restaurant in Dublin, OH, you’ve probably seen all the condiments for eating pakora.  Those condiments are types of chutneys.  These condiments can be found in the grocery store usually near the Indian or English food sections but they are also very easy to make as in the case of this recipe.

I apologize for the lack of a picture but work these past 2-3 weeks have been pretty rough.  I hope to make this on Sunday so I’ll take a picture of it and update the post with a picture!

Tools:

Crockpot

Food Processor / Blender

Simple kitchen knife

Ingredients:

3-4 lb Pork Loin Roast

16 oz. can sliced peaches

1/4 cup raisins

1/4 cup brown sugar

1/4 cup white vinegar

1 small white onion

1 TBS Dijon Mustard

Directions:

1) Peel and halve the onion

2) Combine all ingredients BUT the pork in a food processor / blender and pulse until coarsely mixed

3) Place Pork Loin Roast in crock-pot and smear with the mixture from the food processor / blender

4) Place lid on crock-pot and cook on low for 8 hours

Serving:

Pull the pork out of the crock-pot trying to not knock the chutney off the top of the roast.  Place on a cutting board and slice into 1/2” to 1” slices.  I like serving this with mashed potatoes and a fresh vegetable like steamed asparagus.

# of servings 6 to 8