Pork Loin with Cranberry-Pistachio Chutney Recipe | Blue Rhino

Ingredients

• 3 lb Pork Loin
• Kosher Salt, to taste
• Ground Black Pepper, to taste
• Garlic Powder, to taste
• For the Chutney:
• 1 tbsp Coconut or Olive Oil
• 1/2 cup Chopped Shallots
• 2 oz Fresh (or unthawed frozen) Cranberries
• 1 Fresno Chile Minced
• 1 md Unpeeled Orange, seeds removed and chopped into 1/4-inch pieces
• 1/2 cup Chopped Dried Apricots
• 2/3 cup Granulated Sugar
• 1/2 tsp Cider Vinegar
• 2 tsp Yellow Mustard Seeds
• 1 tsp Ground Ginger
• 1/2 tsp Kosher Salt
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Allspice
• 1/2 cup Chopped Pistachios
• Additional Items:
• Medium Saucepan
• Large Bowl