Roast Pork Loin with Plum Ginger Chutney Cabbage and Potatoes Recipe Video
- Sophie Michell
Ingredients
| Pork loin | 500 Gram | |
| Garlic | 4 Clove (20 gm) | |
| New potatoes | 250 Gram | |
| Olive oil | 25 Milliliter | |
| Red plums | 450 Gram | |
| Shallot | 1 Medium | |
| Ginger piece | 1 Inch (Fresh) | |
| Cider vinegar | 100 Milliliter | |
| Brown sugar | 75 Gram | |
| Savoy cabbage | 1 Medium | |
| Sea salt | 1 Pinch | |
| Pepper | 1 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
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
