Watch Anne recreate one of her favorite holiday recipes - Apple Chutney Pork. Pork Loin with Bacon, Onion and Apple Chutney with Sautéed Onion Better Than Bouillon Polenta.
Recipe tags: onion base, moderate difficulty, main, pork, grilling
| 1 6lbs | bone-in pork loin |
| 2 tbsp | finely chopped rosemary |
| 3 | cloves garlic, smashed and finely chopped |
| 3 tbsp | Better Than Bouillon® Ham Base |
| Extra Virgin olive oil | |
| 2 tbsp | apple cider vinegar |
| Kosher salt |
| 5 slices | "Thick Cut” bacon |
| 1 | large onion, cut into 1/4 inch dice |
| 4 | Granny Smith apples, peeled and cored, cut into 1/2 inch dice |
| 1 tbsp | finely chopped rosemary |
| 1 tbsp | Better Than Bouillon® Ham Base |
| 2 cups | apple cider |
| 2 tbsp | apple cider vinegar |
| 2 cups | milk |
| 2 cups | water |
| 2 | bay leaves |
| 1 tbsp | Better Than Bouillon® Sautéed Onion Base |
| 1 cup | polenta |
| 1 tsp | Kosher salt |
Preheat the oven to 375 degrees.
Lightly season the pork on all sides with salt.
Coat a large sauté pan with olive oil and bring the pan to a medium high heat.
Place the pork in the hot pan and brown on all sides.
Remove the pork from the pan and place on a sheet pan with a roasting rack.
In a small bowl combine the rosemary, garlic, Ham Better Than Bouillon, 2 tablespoons of apple cider vinegar and 2 tablespoons of olive oil. Stir to combine.
Brush the pork generously with the Ham Better Than Bouillon paste.
Place in the preheated oven for 20 minutes.
Remove the pork from the oven and brush the pork again on all sides with the remaining paste.
Return the pork to the oven for another 15-20 minutes until the temperature is 150 internally. Use an instant read thermometer to determine this. Let the pork rest for 20-30 minutes before cutting into chops.
Coat a large sauté pan lightly with olive oil and add the sliced bacon.
Bring the pan to a medium heat. Cook the bacon until it is brown and crispy and a lot of fat has rendered out of the bacon.
Using a slotted spoon, scoop the bacon out of the pan and reserve.
Toss the onions into the sauté pan with the bacon fat and bring the pan to a medium heat.
Cool the onions, stirring occasionally for 8-9 minutes until the onions are soft and very aromatic.
Toss the diced apples into the pan and sauté for 3-4 minutes. Stir in the rosemary, half of the apple cider and the Ham Better Than Bouillon. Bring the mixture to a boil and reduce to a simmer.
Simmer until the liquid has reduced by half. Add the remaining apple cider and the apple cider vinegar. Simmer until the liquid has reduced and the mixture is still moist but not soupy. Taste and adjust the seasoning if needed.
Serve over the sliced pork loin.
Combine the milk, water, bay leaf, Sautéed Onion Better Than Bouillon and salt in a medium saucepan and bring the liquid to a boil. Gently sprinkle the polenta into the simmering liquid whisking while sprinkling. This will prevent lumpage.
Reduce the heat to between medium and low.
Cook the mixture for 20-25 minutes stirring frequently until the mixture has gotten thick.
Fish out the bay leaves and serve under the pork loin and apple chutney.
*If the polenta has gotten too thick just whisk in some water. On the flip side, if your polenta is too thin- just keep on cooking it!! It is very forgiving!! Just keep on stirring frequently so it doesn’t stick and burn on the bottom.