Pork Peperonata with Jalapeno Chutney Sauce

Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

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
1 teaspoon 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 dash salt
 

Preparation:

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 and 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 processo

 

Nutritional Information:

757 Calories (kcal); 30g Total Fat; (37% calories from fat); 9g Protein; 103g Carbohydrate; 0mg Cholesterol; 1032mg Sodium