so what do i do with the other half?

a couple of weeks ago i told you about the roasted stuffed pork loin that had the figs and green olives. and i mentioned that whenever i make that, i use half of the prepackaged meat department pork and freeze the other half. well, whenever i decide to unfreeze the other half, this is usually what i make: mustard-glazed pork with apricot-apple chutney. its got a long fancy title, but don't let that scare you. chutney is a kind of condiment, originally from india, and the root of the word is to crush. so if you lived in india a long time ago, you would just crush up the stuff you had on hand and eat your other food with it, sort of like salsa. i personally really like the combination of the mustard pork and the sweet chutney. kind of a sweet and sour combo. my husband is leery of condiments, sauces, and sometimes salsas in general so he just eats the pork.

mustard glazed pork with apricot apple chutney

chutney:
1/2 cup packed brown sugar
1/2 cup white wine vinegar
1 clove garlic, minced
1/2 t grated fresh ginger
1/4 t cinnamon
2 medium tart apples chopped
1/2 cup chopped dried apricots
1/4 cup chopped onion (i cut down on this since i'm not a huge fan of onions)
1/2 t dried thyme

mustard glaze
3 T apple juice
2 T Dijon-style mustard
1/2 t dried thyme
1-1/4 pounds boneless pork loin

for chutney, stir together all the chutney items in a saucepan, cover, bring to a boil over medium heat. reduce heat and boil for 10 minutes. uncover and boil for 5 more. only a small amount of liquid should remain. remove from heat and cool slightly. you can keep it up to 2 days in the fridge.

meanwhile, stir together apple juice, mustard, and 1/2 t thyme in a small bowl. cut pork into 1 inch slices. add pork to the marinade and coat thoroughly. you can marinate for 30 minutes if desired. you can broil or grill. if you broil, place pork on a broiler pan and cook about 5-6 inches from the heat for 7-8 minutes. if you grill, put pork on skewers and cook on hot coals about 7-8 minutes. i like to turn pork and brush on more sauce about half way through. serve side by side so that you can have a little chutney with each bit of pork. i like to have a salad and cooked carrots with this. i cook my carrots with just a dash of apple juice and brown sugar too. it just sort of completes the theme. enjoy!