So I got my hands on some pork loin earlier today. Didn’t have any immediate plans for it. At first, I imagined slicing it into thick chops and grilling them to perfection. I could already taste the juicy, savory flavor, with a crispy char on the outside. Maybe I could even marinate the chops overnight in a mixture of soy sauce, brown sugar, garlic, and ginger, to give them an extra kick of flavor.
Then, I thought about slow-cooking the pork loin in a crockpot, until it was so tender that it practically fell apart. I could add some vegetables like carrots and potatoes, and maybe even some apple slices, to create a hearty and comforting meal that would be perfect for a cozy night in.
Of course, there were plenty of other options too. I could roast the pork loin with a mixture of herbs and spices, or braise it in a rich and flavorful sauce. I could even slice it thin and use it as the base for a delicious sandwich, piled high with all sorts of toppings like caramelized onions, melted cheese, and tangy barbecue sauce.
As I continued to think about all the different possibilities, my mouth started to water. Who knew that one cut of meat could be so versatile and inspiring? I made this on a budget, cuz… I was on a budget. So there are many many wonderful things that you COULD do, that might be better, but this is much much better for your wallet I imagine.
What we’re cooking ~ Pork loin with pear and ginger chutney
Serves 2
1.25 – 1.5 lb pork loin
1 cup white wine
3 cloves garlic, peeled and halved
1 cup pear and ginger chutney*
2 Tbsp dried thyme
3 Tbsp olive oil
- In a small bowl, mix together the white wine, 1 Tbsp of olive oil, garlic, chutney, and thyme.
- Place pork in a shallow bowl and cover with the wine mixture.
- Use a spoon to distribute the mixture all over the pork so it is well covered.
- Cover the bowl with plastic wrap (I put mine in a Pyrex dish and put the lid on it) and let it sit at room temperature for an hour, or in the refrigerator for 3 hours.
- Preheat oven to 375 degrees.
- Heat the remaining 2 Tbsp of olive oil in a large oven-proof skillet on medium/high heat.
- Brown your marinated meat on each side, 2 minutes each side.
- Pour wine marinade over the pork and place the whole skillet in the oven.
- Cook for 20 minutes, or until the pork registers around 140 degrees on a meat thermometer.
- Place pork on the cutting board and cover with a foil tent.
- Let rest for 5 minutes before slicing into rounds and serving. Pour pan juices over the pork once plated.
*You can use any kind of chutney you want. Apple and pear work best with pork, and this particular chutney was a KNOCKOUT.
