An elegant centrepiece for autumn entertaining, this roast pork loin is glazed with a glossy tamarind-apple chutney that delivers the perfect balance of sweet, tangy, and warmly spiced notes. Finished with crisp sage leaves for a savoury, aromatic crunch, it’s a refined yet comforting dish that celebrates rich seasonal flavours with a modern twist.
Serves 4–6
Ingredients
- 1.2 kg pork loin
- Salt & cracked black pepper
- 3 tbsp Magogo Apple Tamarind & Cardamom Chutney
- 1 tbsp honey (optional, for extra gloss)
- 1 tbsp apple cider vinegar
- 8–10 fresh sage leaves
- 1 tbsp butter
Method
1. Pre-roast Pork Loin
- Season generously.
- Roast at 190°C for 45–60 minutes (until 63–65°C internal).
2. Make Glaze
- Warm chutney with honey and vinegar until smooth.
3. Glaze
- Brush pork during final 15 minutes.
- Turn once for even lacquer.
4. Make the Crispy Sage
- Heat butter in small pan.
- Fry sage leaves 10–15 seconds until crisp.
Rest the pork loin before slicing.
Top with the crispy sage.