B ulwark O riginal C ider B raised P ork L oin wit h N ova S cotia A pple C h utney SERVES 6 ROAST 3 tbsp vegetable oil 3 - 4 lbs bone-in pork roast (loin or shoulder) 500 ml bottle Bulwark Original Cider 3 tbsp apple cider vinegar 2 tsp salt 2 tsp black pepper 2 - 3 large garlic cloves, minced 2 tsp thyme Chutney 3 lbs apples, peeled and diced (firm apple preferred) 2/3 cups light brown sugar 1/2 cup Nova Scotia honey 2/3 cup raisins 1 cup fresh Nova Scotia cranberries 2 medium yellow onions, finely chopped 2 tsp mustard seeds 2 tsp fresh ginger, finely minced 1 tsp salt 3 cups apple cider vinegar
Bulwark Cider/Muwin Estate Wines
bulwarkcider.com 7155 Hwy 12, New Ross 1518 Dresden Row, Halifax
roast
1. Preheat oven to 450F. 2. In a Dutch oven (or oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium/medium-high heat. 3. When oil is rippling, brown pork roast a couple minutes on each side. 4. Whisk together Bulwark Cider, apple cider vinegar, salt, pepper, garlic, and thyme; pour over pork roast. 5. Cover and bake in 450F oven for 15 minutes. 6. Lower oven temperature to 300F, continue to bake another 2 hours (add 15 minutes per pound over 4 lbs).
chutney
1. Combine all ingredients in a large, heavy saucepan. Bring the mixture to a boil over medium heat, then simmer uncovered stirring frequently for 30 - 40 minutes, or until thickened. 2. Serve over pork roast.
