2 pounds
Boneless Pork Loin -- up to 3
1 tablespoon Honey
1 ounce
Red Bell Pepper -- julienned
1 ounce
Green Bell Pepper -- julienned
1 ounce
Yellow Bell Pepper -- julienned
1/4 ounce Yellow
Onion -- julienned
1 clove
Fresh Garlic -- sliced
1 ounce
Walnuts -- finely chopped
Salt and Pepper -- to taste
1/2 ounce Olive Oil
***JALAPENO CHUTNEY SAUCE***
1 1/2 tablespoons Fresh Shallot -- chopped
2 tablespoons Fresh Garlic --
chopped
1/2 cup
White Wine
2 1/2 tablespoons Fresh Jalapeno Pepper chopped
16 ounces
Major Greys Chutney
1/4 cup
Honey
3 tablespoons Fresh Cilantro
chopped
3 ounces
Chicken Stock
1 dashes Salt
Butterfly and pound out boneless pork loin to 1/4 inch thickness.
Lay out flat and spread honey lightly on top side of meat. Place
peppers and onion lengthwise covering most of the top side
of meat. Place garlic, sparingly, around the peppers. Sprinkle
walnuts covering all of top side of the pork. Salt & pepper to taste.
Roll pork into roulade. Lightly brush with olive oil and wrap in
foil. Bake in oven approximately 35 minutes, until firm to
touch, at 350 degrees. (Can be cooked partially, sliced and reheated
in saute pan). Slice and serve on bed of Jalapeno Chutney Sauce.
chutney sauce: Reduce fresh shallots and garlic in white wine
by 3/4's. Add jalapeno pepper and
chutney. Let simmer for 3 minutes. Add honey and cilantro
and chicken stock. Simmer for 20 minutes. Season with salt and puree
in food processor.