Pork Loin with Mustard and Apple Chutney

Ingredients

• 800 g pork loin (with skin)
• 2 tbsp coarse mustard
• Salt
• Pepper
• 1 Garlic clove
• broth (as needed)
• 1 Shallot
• 2 Apples
• 1 tbsp Rapeseed Oil
• 3 piment berries
• 1 spice clove
• 1 stick cinnamon
• Salt
• white pepper
• 50 ml dry white wine
• 2 sprigs Mint

Instructions

1. 1.

   Preheat the oven to 180°C fan or conventional heat.

2. 2.

   Wash and pat the pork dry. Mix mustard with salt and pepper, peel and press garlic into the mixture, then stir in. Score the skin lightly and coat both skin and meat with the mustard paste. Place the pork skin-side up in a roasting tin and roast in the hot oven for about 1 hour, adding a little broth as needed.

3. 3.

   Meanwhile, peel and finely dice the shallot. Peel, quarter, core, and dice the apples. Sauté shallots and apples in oil, season with piment, clove, cinnamon, salt, and pepper, then deglaze with wine. Simmer gently until the apples break down, then remove from heat and cool. Remove spices before serving. Wash mint, shake dry, pluck leaves, chop finely, and mix into the chutney. Serve the chutney separately alongside the roast.