Roasted Pork Loin – Brod & Taylor France
Roasted Pork Loin with Homemade Grape Chutney and Dehydrated Quince Chips (by Chef George Ennis) Homemade chutney paired with the delicate sweetness of quince
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Cooking tools:
- Dehydrator
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Oven
- Roasting pan
- Instant-read thermometer
- Butcher's twine
- Fine-mesh sieve
- Colander
- Airtight container
- Tongs
- Plate
- Spoon
- Slotted spoon
- Kitchen timer
- Microplane
- Oven mitt
Ingredients
- 1 C water
- 1 C sugar
- 1 lemon
- 1 quince, rinsed
- 1 lb black grapes
- 1 lb red grapes
- 1 lb green grapes
- 1 lb carnival yellow grapes
- 1 yellow onion, diced
- ½ oz fresh ginger, crushed
- ½ tsp chili flakes
- 1 tsp yellow mustard seeds
- ¾ C rice wine vinegar
- 1 C dried grapes medley (above)
- 2 sprigs thyme, bundled in string
- 2 to 3 lbs pork loin, tied into a cylinder
- Salt
- pepper
- 1 head frisee, washed
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