Vidalia Onion and Fig Rubbed Pork Loins with Spicy Apple Chutney
- 4 (8-10 ounce) pork loins, trimmed
- 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
- 2 oranges
- 2 Tablespoons butter
- 1/4 Bermuda onion, finely chopped
- 1 Tablespoon jalapeño, minced
- 2 Tablespoons ginger, mashed
- 2 cups orange juice
- 1/2 cup red wine vinegar
- 1/2 cup light brown sugar, packed
- 1/4 cup honey
- 8 Granny Smith apples, peeled, cored and sliced
- 2 Tablespoons cilantro, chopped
- 2 Tablespoons red bell pepper, minced
- Salt and pepper
- Trim any excess fat from pork loins and lay out onto a platter. Cover the loins with the Vidalia Onion Fig Sauce and keep covered with plastic wrap in the refrigerator for 2 hours.
- While the pork loins are resting, peel the oranges, reserving the zest, and cut the flesh into segments. Set aside.
- In a large saucepan, melt the butter over medium-high heat and sweat the onions and jalapeno until the onions are translucent.
- Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce reduces by half.
- Reduce the heat to low and add 2/3 of the apple slices and cook until the fruit is tender. Turn off the heat and gently fold in the remaining apples and the orange segments.
- Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red pepper and add salt and pepper to taste.
- Grill pork loins on high heat for about 10-14 minutes or until medium. Remove from grill and let sit for about 3-5 minutes.
- Slice on the bias and arrange onto a serving platter and garnish with Spicy Apple Chutney.