LCBO Food and Drink Holiday 2016

Ontario Pork Loin with Maple Cranberry-Infused Chutney

Yield: Serves 8 Cooking Time: 20 minutes Preparation Time: 10 minutes

Pork Loin Chops: 8 bone-in Ontario pork loin chops, about 4 lb (2 kg) 2 Tbsp (30 mL) vegetable oil 3/4 tsp (4 mL) EACH: salt and pepper

CranberryMaple Chutney: 1 Tbsp (15 mL) vegetable oil

1/3 cup (75 mL) orange juice

1 small onion, nely chopped

1/2 tsp (2 mL) ground cinnamon

2 cups (500 g) dried cranberries

1/4 tsp (1 mL) EACH: ground nutmeg and dry mustard

3 Tbsp (45 mL) white vinegar

3 Tbsp (45 mL) maple syrup

2 tsp (10 mL) nely grated orange zest

Cooking Instructions Pork Loin Chops: 1. Preheat oven to 400°F (200°C). Season pork chops evenly with salt and pepper. 2. Heat oil in a grill pan set over medium-high heat. Brown the pork chops, in batches, on both sides and transfer to a rack on a rimmed baking sheet. Cook for 10 to 12 minutes or until an instant-read thermometer registers 160°F (71°C).

3. Let pork rest for 5 minutes before serving with chutney.

CranberryMaple Chutney: 1. Heat oil in a large non-stick skillet set over medium heat. Add the onions and cook for 7 to 10 minutes or until very soft. 2. Add the cranberries, vinegar, orange zest, orange juice, cinnamon, nutmeg and mustard. Simmer for 5 minutes or until cranberries plump and start to break up. 3. Stir in maple syrup and remove from heat; cool completely.

* Serve with your favourite roasted root vegetables.