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root
Senior Member

Posts: 330
Registered:
February 2004

Pork Loin with Brandy-Pear Chutney Sun, 31 October 2004 19:35
2lb pork loin, sliced.
4 pears, peeled and diced
2-3/4 cups packed brown sugar
1/4 cup raisins
1/4 cup cider vinegar
6 tablespoons candied ginger root, finely chopped
2 tablespoons lemon zest
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup brandy
1/3 cup water
2 cinnamon sticks

Place sliced pork loin in your freezer safe container. In large stainless steel or enamel saucepan, combine cranberries, pears, brown sugar, raisins, water, vinegar, ginger, lemon zest, garlic, salt and allspice; bring to boil, stirring occasionally. Reduce heat to low, cover and simmer gently, stirring occasionally for 10 minutes.

Add brandy and cook uncovered for about 5 minutes or until slightly thickened and syrupy.

To Freeze: Freeze sauce in separate baggie, inside freezer safe container.

To Reheat: Reheat sauce in covered pot, stirring often to prevent scorching. Broil or BBQ pork lion medallions until cooked through. Serve with chutney.

[Updated on: Sun, 31 October 2004 20:23]

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Pork Loin with Brandy-Pear Chutney Thu, 15 October 2009 18:59
It was definitely sweet. We added onion as Jan suggested and it helped. It was ok...I am not much of a fan of just pure pork (that hasn't been marinated or something). The kids and Liem said the same. It was ok. Nothing exciting, but edible.
      
    
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