Roast Pork Loin with Plum Ginger Chutney Cabbage and Potatoes Recipe Video

“We all know that roast pork goes very well with apple, but plum and ginger is also a wonderful accompaniment to cut through any fattiness in the pork. Not to mention the ginger, to give it a bit of a punch. The red colour of the plums comes from all the antioxidants they contain, which are great for skin, hair and all matters of keeping healthy. Ginger is also brilliant to boost a lacking immune system. Apart from all the science, the colour of the deep pink plum compote, bright green cabbage and succulent pork makes an uber-satisfying dish.”
- Sophie Michell

Summary

Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinServings4
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

 Pork loin500 Gram
 Garlic4 Clove (20 gm)
 New potatoes250 Gram
 Olive oil25 Milliliter
 Red plums450 Gram
 Shallot1 Medium
 Ginger piece1 Inch (Fresh)
 Cider vinegar100 Milliliter
 Brown sugar75 Gram
 Savoy cabbage1 Medium
 Sea salt1 Pinch
 Pepper1 Pinch

Nutrition Facts

Serving size

Calories 614 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 4.4 g22.1%

Trans Fat 0.1 g

Cholesterol 80 mg26.7%

Sodium 468.7 mg19.5%

Total Carbohydrates 82 g27.4%

Dietary Fiber 23.7 g94.8%

Sugars 45.5 g

Protein 42 g84%

Vitamin A 145.5% Vitamin C 379.7%

Calcium 27.6% Iron 21.2%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 200C/350F.
2. Wash and halve the potatoes and lay in a large roasting tray. Scatter over the garlic, drizzle with olive oil and season. Also season the pork and lay the whole loin on top of the potatoes in the roasting tray. Place in the oven and cook for around 45-60 minutes.
3. Peel and finely slice the shallot and ginger. Stone the plums and cut into 8 segments, add to a saucepan along with the sugar and vinegar. Bring to the boil, then turn down and simmer for 20 minutes, until cooked down and until the vinegar smell has completely cooked out.
4. Then trim the ends and any torn leaves off the cabbage, cut out the core and finely slice. Heat up a little oil in a saucepan, add the cabbage, season and sweat down with a splash of water.
5. When the pork is cooked, rest for 20 minutes and then serve with the chutney and cabbage.

For more information about South African fresh produce please visit BeautifulCountryBeautifulFruit.co.uk

Editors Review

Roast pork with warm plum and ginger chutney is an excellent dish with cabbage and potatoes. Watch this incredible video that displays an outstanding recipe and offers great tips and information. Prepare this satisfying meal on a relaxing holiday and enjoy a great time with your family and friends.
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