June 20th, 2009 by Richard Julien
Rickards White and Orange marinated Pork with Macintosh apple and coriander chutney
For the BBQ Pork
2 lb center cut pork loin
2 cups orange juice
2 cups Rickards white
1 tbsp orange zest
½ cup kosher salt
¼ cup sugar
5 garlic cloves
10 black peppercorns
10 coriander pods
10 whole cloves
Method
- Measure orange juice, Rickards white, zest, salt, sugar, cloves, peppercorns, coriander and garlic into a 2 liter sauce pot.
- Simmer for 10 minutes – cool and strain.
- Submerge pork loin into cooled liquid and marinade for 4 hours.
- Remove from marinade, pat dry and BBQ to desired doneness.
For the Chutney
2 Macintosh apples – peeled and diced
1 red pepper – seeded and diced
1 small onion – peeled and diced
1 clove garlic – minced
½ cup apple cider vinegar
½ cup honey
2 tbsp mustard seeds
¼ cup fresh cilantro – minced
Method
- Measure all ingredients into a sauce pot with the exception of the cilantro.
- Simmer and reduce the liquid until it forms and thick ragout.
- Season, cool and finish with minced cilantro
- Serve with BBQ Pork