Pork Loin with Apple Chutney

On this first day of December, overcast and cold, my thoughts are turning to warm, comforting meals. This Pork Loin with Apple Chutney is so tasty yet it is so easy to prepare.

Cooking this dish fills the air with the scent of apples, ginger and allspice ... so flavorful and aromatic. Serve it with sweet potatoes, gratin potatoes or rice ... anything goes.

Pork with Apple Chutney
(Serves 6.)

Chutney
• 1/4 cup olive oil
• 4 medium onions, thinly sliced
• 1/3 cup balsamic vinegar
• 1/3 cup sherry wine vinegar
• 2 small granny smith apples, peeled, cored, cut into 1/2-inch pieces
• 2 tablespoons yellow mustard seeds
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice

Pork
• 1 4 to 4 1/3 pound center-cut pork loin
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon olive oil
• 1 1/4 cups chicken broth

Preheat oven to 375°F.

Pork Loin with Apple Chutney

For Chutney: Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden. Stir in both vinegars. Add apples, mustard seeds, sugar, ginger and allspice. Reduce heat to medium and sauté until apples are tender.

For Pork: Sprinkle pork with salt and pepper. Melt butter with oil in large wide ovenproof pot over medium-high heat until butter begins to brown. Add pork and cook until brown on all sides. Add 3/4 cup chicken broth to pot. Transfer pot to oven and roast until thermometer inserted into center of pork registers 150°F, about 35 minutes. Transfer pork to a platter. Tent with foil to keep warm.

Add apple chutney and remaining 1/2 cup broth to cooking liquid. Simmer mixture 4 minutes to blend.

Slice pork. Spoon apple chutney over pork and serve.