Pork Roulade with Candied Butternut Squash & Ginger Chutney
Ingredients
The Chutney
-
1
onion, finely chopped
-
4
cups
butternut squash, cut into small cubes
-
¾
cup
fresh ginger, diced very finely
-
½
cup
walnuts, chopped
-
½
cup
raisins
-
1
cup
sweet apple cider or unsweetened apple juice
-
½
cup
water
-
½
cup
maple syrup, Canadian Medium or Grade B
-
2
tbsp
white wine vinegar
-
1
tsp
Himalayan or fine sea salt
-
¼
tsp
freshly grated nutmeg
-
¼
tsp
ground cardamom
-
½
tsp
ground cinnamon
-
pinch
ground clove
The Roast
-
3.85
lb
pork loin
-
to taste
salt
-
to taste
pepper
-
¼
cup
sweet apple cider or unsweetened apple juice
-
¼
cup
water
-
1
tbsp
maple syrup, Canadian Medium or Grade B
Instructions
- In a skillet, heat cooking fat and sauté onions, ginger, butternut squash, and salt for 4-5 minutes.
- Add remaining chutney ingredients and simmer on low heat until liquid is gone and chutney looks candied, about 30-35 minutes.
- Let the chutney cool while preparing the pork loin.
- Make incisions in the pork loin to flatten it, then pound it lightly.
- Season the pork with salt and pepper, and spread ⅔ of the chutney over it.
- Roll the pork tightly and tie it with butcher's twine.
- Place in a Dutch oven, season, drizzle with maple syrup, and add apple juice and water at the bottom.
- Cover and cook in a 350°F oven for 2½ hours, basting 2-3 times.
- Let the roast rest before slicing and serving with reserved chutney.
Nutrition Facts (estimated)
Servings
12
Calories
325
Total fat
9g
Total carbohydrates
26g
Total protein
34g
Sodium
273mg
Cholesterol
92mg
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