So I’m pork-obsessed lately. I think it comes from the fact that I have 8 or 9 pork loins in the freezer that I bought when Publix was having a sale.
So this is definitely not the same recipe I linked (that was just my inspiration), and overall it’s less of a recipe and more of a “what I did”. Oh, and the photo isn’t pretty-pretty … but boy was it good.
You may recall that last summer I went peach-crazy and bought 60 lbs of scratch-n-dent peaches from the local farmer’s market. Part of what I made with those peaches were 10 quarts of a spicy-sweet peach chutney with lots of vinegar, onion, and garlic, and tempered with golden raisins and brown sugar. (Yeah, I know, I never posted the recipe or photos of those either. Sorry! If you’re interested, the recipe I used is here: Spicy Peach Chutney)
In the spirit of the recipe I had archived, but adapting to my own needs, I took my 1.5 pound pork loin and plopped it in the slow cooker, then emptied a quart of the chutney over it. I added about 1/2 cup of water (mostly just swished around the chutney jar to get the bits out), set the heat on “low”, and let it cook for about 6 hours.
After 6 hours I shredded the pork with a fork, and served it in white corn tortillas, with a little sour cream, and some shredded cabbage topping. I paired it with a mixed spring salad with some crumbled feta cheese on top.
The only thing I would do differently next time – we agreed – is to add a couple of dried chili peppers to the crock pot to spice it up a bit. A little heat would have nicely offset the sweetness of the chutney.
I promise the next recipe WON’T be pork!