Ingredients
For the roast:
- 750 g of pork loin
- 200 ml of Campofiorin red wine
- 3 red onions
- 4 tablespoons of EVO oil
- thyme
- rosemary
- vegetable stock
For the marinade:
- 20 ml of EVO oil
- 20 ml of Campofiorin red wine
- salt
- pepper
- rosemary
- thyme
For the chutney:
- 250 g of red currants
- 300 g of annurca apples
- 100 g of cane sugar
- 80 ml of apple cider vinegar
- 1 lemon
- fresh ginger
Preparation
Start by preparing the roast: make a marinade with the oil, wine, salt, pepper, rosemary and thyme and leave the meat to marinate in it for an hour. Peel the onions and cut them into wedges, heat the oil in a large pan and brown the pork loin evenly all over, turning it occasionally with a wooden spoon so that all its juices are sealed inside and the meat remains tender and succulent once cooked. When the loin is properly browned, pour over the red wine and add the onions, thyme and rosemary. Then pour some stock over the roast. Cook for around an hour, adding more boiling stock as necessary, and season with salt.
Meanwhile make the chutney: wash and de-stalk the redcurrants, peel the apple and dice it, grate half a piece of fresh ginger and squeeze the juice of the lemon. Place the redcurrants and the apple in a large saucepan and cook over a low heat, stirring continuously for the first 5 minutes. Next, add the ginger, lemon juice and, a little at a time, the cane sugar. Add the apple cider vinegar and continue cooking over a low heat, stirring all the while, until the chutney has a consistency resembling that of jam.
Pouring a spoonful of chutney onto a plate and wait for a few minutes to see whether it has reached the right consistency. If it is still too runny, keep cooking for a few more minutes. Serve the pot roast with its cooking juices and the apple and redcurrant chutney.
