June 18, 2013 • 05:46:50 p.m.

Chef Debi: Meat, potatoes make the meal

(Photo provided)

With pork on special at the stores right now, this is an economical, good family recipe. And this chutney recipe also is good over cheesecake, ice cream and grilled meats.

Complete the meal by serving it with a side of delicious Cheesy Potatoes.

Roast Pork Loin with Cranberry Apple Chutney

For the pork loin:

4 large garlic cloves, pressed

4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)

1 1/2 teaspoons coarse salt

1/2 teaspoon ground black pepper

1 2 1/2-pound boneless pork loin roast, well trimmed

Fresh rosemary sprigs (optional)

For the chutney:

2 pounds Gala apples (about 4)

1 medium onion, cut into 1-inch pieces

2/3 cup packed dark brown sugar

1/2 cup fresh orange juice

3 tablespoons unsalted butter, melted

2 teaspoons mustard seeds

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 pound cranberries (2 cups)

For the pork: Preheat oven to 400 degrees F. Line a 13-by-9-by-2-inch roasting pan with foil. Mix the garlic, rosemary, salt and pepper in a bowl. Rub the garlic mixture all over the pork.

Place the pork, fat side down, in the roasting pan. Roast for 30 minutes. Turn the roast fat side up. Roast until thermometer inserted into center of pork registers 155 degrees F., about 25 minutes. Remove from oven and let stand 10 minutes.

Pour any juices from roasting pan into small saucepan. Set over low heat to keep warm.

For the chutney: Put the oven rack in the upper third of the oven and preheat oven to 400 degrees F.

Peel, halve and core the apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries and spread in an even layer in a 13-by-9-inch glass baking dish.

Roast the apple mixture, stirring occasionally for 1 hour.

Remove the dish from the oven and stir in cranberries. Continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.

Cut the pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter and top with pan juices and warm chutney. Garnish with rosemary sprigs, if desired.

Serve with a side of Cheesy Potatoes.

••••••

Cheesy Potatoes

Butter, room temperature

1 shallot, minced

2 cups heavy cream

1 clove garlic, minced

Kosher salt and freshly ground pepper

3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick

2 cups grated sharp white cheddar cheese

1/4 cup grated Parmesan

Heat the oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the minced shallot.

Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.

Layer 1/3 of the sliced potatoes in the baking dish, cover with some cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.

Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil and bake for 1 hour, then remove the foil to bake until the cheese is golden brown, 15 to 20 minutes. Let rest for 10 minutes before slicing.

• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or mealslikemoms@comcast.net, or visit www.mealslikemom.com.


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