Ingredients

CHUTNEY

1 T vegetable oil

1 medium onion, diced

2 t grated ginger

1/4 t salt

1/8 t cayenne pepper

1 c dried apricots, diced

1 c orange juice

2 16 oz cans whole berry cranberry sauce

ROAST PORK WITH VEGETABLES

4 1/2 pound pork roast

1/4 c + 1 T salt

1/4 c sugar

1 T pickling spice

1/2 t pepper

2 t cumin

2 t curry powder

1 t cinnamon

2 pounds small red potatoes, quartered

1 1/2 pound butternut squash, cubed

4 carrots, cut into pieces

2 red onions, peeled and cut into 8 pieces each

2 T vegetable oil

Preparation

CHUTNEY

  1. In a large saucepan, heat oil over medium high heat. Add onion; cook until soft, about 6 minutes.

  2. Stir in ginger, salt and cayenne; cook 30 seconds more. Stir in apricots and orange juice; simmer 3 minutes. Add cranberry sauce, return to a simmer and cook an additional 5 minutes.

  3. Cool, then refrigerate up to 1 week.

PORK LOIN The day before cooking the roast, prepare as follow.

  1. Boil 1 c water in a 2 quart saucepan. Stir in 1/4 c salt sugar and pickling spice. Boil 2 minutes; remove from heat. Add 3 cups cold water.

  2. Place roast in a resealable 2 gallon ziplock bag, or other airtight container. Pour mixture into bag; refrigerate overnight.

Preheat oven to 425 degrees.

  1. In a small bowl, combine remaining 1 T salt, pepper, cumin, cinnamon and curry powder. Set aside.

  2. In a large bowl, combine potatoes, squash, carrots and onions. Sprinkle with 2 t reserved spice mixture and 1 T oil. Toss to combine, then spread in a large (at least 12" x16")(disposable) roasting pan.

  3. Line a 15" x 10" baking pan with foil. Remove pork from brine and pat dry. Place in pan. Stir remaining 1 T oil into reserved spice mixture. Brush onto pork. Roast pork on top shelf and vegetables on bottom shelf for 1 hour or until internal temperature reaches 155 degrees.

  4. Remove pork from oven; let it rest 30 minutes. Continue to roast vegetables while pork rests.

  5. Slice pork and arrange on platter with vegetables. Offer chutney on the side.