Rolled Pork Roast with Coriander Chutney

Rolled Pork Roast with Coriander Chutney

I prowl the international markets in the Atlanta area, a stalker – if you will. I rummage through the oddities of greenery in the fresh market – I poke at the slabs of petrified fish stacked like cords of funky hardwood – I jiggle the vats of condiments and kimchi trying to digest the ingredients – I’m entranced at the sparkling rows of  sauces, ointments, seasoning powders and poultices… my fingers tracing along the minuscule and confusing ingredient listings for that one component that one day will make that one stellar dish.

On a recent foraging outing I came away with a bottle of very green Coriander Chutney. I had absolutely no idea what I’d use it for… but I didn’t already have one… and the pantry shelves still had a couple of inches that weren’t occupied. So, home it came – and on the shelf it went… next to the disturbing jar of MudFish (bought during a particularly vulnerable moment) and the plastic bottle of dried baby shrimp that sound like a maracas if you shake them while singing “Do you know the way to San Jose
With the Holiday weekend upon us (and since I had already done all the lewd things I could with a box of Peeps) I figured what better way to upset even more people than by mixing an Easter standard (Ham with Parsley Sauce) with a Seder favorite (Haroset).
For the Coriander Chutney, utilized the bottled sauce from the market mixed with sauteed apples and pistachios. I used the sauce because I have it –  and I’m not entirely sure that this would be available at every market. But – to make your very own bottle of green elixir, here is the recipe
Coriander Chutney
Makes 1 Cup of the condiment
Ingredients
1 Cup Coriander Leaves – Rough Chopped
1 Cup Curly Parsley – Rough Chopped
1 Jalapeno – Seeded
1 Teaspoon White Pepper
1 Teaspoon Salt
1 Tablespoon White Vinegar
1 Tablespoon Lemon Juice
1 Cup Olive Oil
2 Clove Garlic – Crushed
1/2 Teaspoon Cumin
Food Processor
1 Cup Diced Apples
1 Cup Diced Dates
1 Cup Pistachios
1/4 Cup Butter
2 Tablespoons Honey
  • Add all the ingredients down to the processor into the hopper and process until smooth
  • Saute the apples in the butter and honey until tender
  • Add the dates, nuts and 1/4 Cup of the Coriander mix
  • Remove from heat and set aside
Now.. for the pork roast:
 
Rolled Pork Roast 
with Coriander Chutney
Serves 6
Ingredients
1 – 3 to 4 Pound Pork Loin
2 Cups of Prepared Chutney
Kosher Salt
Cracked Pepper
Oil
Twine
Iron Skillet
Preparation:
Preheat the oven to 375
Remove the netting from the pork loin
and place perpendicular to you on the cutting board
Start cutting 3/4″ beneath the fat cap across the loin
– stopping about 1″ from the other side
Carefully reverse direction
and cut another 3/4″ cut in the opposite direction
– stopping 1″ from the edge. Reverse again, bisecting the last flap of pork.
This will give you an even sheet of pork loin
Place 2 Cups of the chutney in the center of the pork
and spread evenly to 1/2″ from the edge
Tightly roll the loin
Tie the loin with twine, oil the top
and coat with kosher salt and pepper.
Bake at 375 for 45 minutes
Allow the loin to rest for 15 minutes, then slice into 1″ slices

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