BULWARK ORIGINAL CIDER BRAISED PORK LOIN WITH NOVA SCOTIA APPLE CHUTNEY

BULWARK CIDER/MUWIN ESTATE WINES

bulwarkcider.com

7155 Hwy 12, New Ross; 1518 Dresden Row, Halifax

BULWARK ORIGINAL CIDER BRAISED PORK LOIN WITH NOVA SCOTIA APPLE CHUTNEY

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

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.