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Roast pork with spiced apricot and raisin chutney
Roast pork with spiced apricot and raisin chutney
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Prep Time:
25 minutes
Cook Time:
115 minutes
Total Time:
140 minutes
Try succulent Roast Pork with Spiced Apricot Raisin Chutney for a flavorful feast!
Ingredients:
  • 1.6kg Easy Carve Pork Leg Roast
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 4.80 gm salt
  • 410g can Brand Apricot Halves in Juice
  • 1 small brown onion, finely chopped
  • 55g raisins
  • 55g brown sugar
  • 60ml cider vinegar
  • 1 cinnamon stick
  • Pinch ground cloves
  • Roast potato, to serve
  • Pumpkin wedges, to serve
  • Steamed beans, to serve
Instructions:
  • Preheat the oven to 220C. Insert rosemary and thyme sprigs into the center of the pork. Place the pork, rind-side up, on a wire rack in a large roasting pan. Pat the rind dry with a paper towel, brush with half of the oil, and rub the rind with salt.
  • Roast the pork at 220C for 15 minutes to crisp the rind. Reduce the oven temperature to 180C and continue roasting for 1 hour and 40 minutes, or until the pork is cooked through. Transfer the pork to a plate, cover loosely with foil, and let it rest for 10 minutes before serving.
  • While the apricots are draining, chop them coarsely and set aside. Heat oil in a saucepan over medium heat. Saute the onion until softened. Add chopped apricots, reserved juice, raisins, sugar, vinegar, cinnamon, and cloves. Stir until sugar dissolves, then bring to a boil. Simmer uncovered on low heat for 30 mins until thickened, stirring occasionally.
  • Slice the pork thinly and serve alongside the chutney. Accompany with roast potato and pumpkin wedges and steamed beans, if desired.

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