Roast pork with spiced apricot and raisin chutney

Recipes / Meat

For a roast with the most, try this Roast pork with spiced apricot and raisin chutney.

Recipe «Roast pork with spiced apricot and raisin chutney» presented in category Recipes / Meat, to prepare this dish you will need no more 1:55 minutes. To make this dish at home by prescription from the author sheff would need: 1.6kg Coles Australian Easy Carve Pork Leg Roast, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 tsp olive oil, 2 tsp salt , 410g can Coles Brand Apricot Halves in Juice, 1 small brown onion, finely chopped, 1/3 cup coarsely chopped raisins , 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 1 cinnamon stick, Pinch ground cloves, Roast potato, pumpkin wedges and steamed beans, to serve.

Ingredients:

  • 1.6kg Coles Australian Easy Carve Pork Leg Roast 
  • 2 sprigs fresh rosemary 
  • 3 sprigs fresh thyme 
  • 2 tsp olive oil 
  • 2 tsp salt 
  • 410g can Coles Brand Apricot Halves in Juice 
  • 1 small brown onion, finely chopped 
  • 1/3 cup coarsely chopped raisins 
  • 1/4 cup brown sugar 
  • 1/4 cup apple cider vinegar 
  • 1 cinnamon stick 
  • Pinch ground cloves 
  • Roast potato, pumpkin wedges and steamed beans, to serve 

Instructions

  1. Preheat oven to 220C. Place a wire rack in a large roasting pan. Push rosemary and thyme sprigs into centre of pork. Place the pork, rind-side up, in the pan. Wipe rind dry with paper towel. Brush with half the oil and rub the rind with salt.
  2. Roast the pork for 15 mins. Reduce oven to 180C. Roast for a further 1 hr 40 mins or until rind is crisp and pork is just cooked through. Transfer the pork to a plate and cover loosely with foil. Set aside for 10 mins to rest.
  3. Meanwhile, drain the apricots, reserving 1/3 cup (80ml) of the juice. Coarsely chop apricots. Heat the remaining oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 3-4 mins or until softened. Add the apricot, reserved juice, raisins, sugar, vinegar, cinnamon and cloves, and cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 mins or until thick.
  4. Thinly slice pork and serve with the chutney. Serve with roast potato and pumpkin wedges and steamed beans, if desired.