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Vidalia Onion and Fig Rubbed Pork Loins with Spicy Apple Chutney


4 (8-10 ounce) pork loins, trimmed
1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
2 oranges
2 Tablespoons butter
1/4 Bermuda onion, finely chopped
1 Tablespoon jalapeño, minced
2 Tablespoons ginger, mashed
2 cups orange juice
1/2 cup red wine vinegar
1/2 cup light brown sugar, packed
1/4 cup honey
8 Granny Smith apples, peeled, cored and sliced
2 Tablespoons cilantro, chopped
2 Tablespoons red bell pepper, minced
Salt and pepper


Trim any excess fat from pork loins and lay out onto a platter. Cover the loins with the Vidalia Onion Fig Sauce and keep covered with plastic wrap in the refrigerator for 2 hours. While the pork loins are resting, peel the oranges, reserving the zest, and cut the flesh into segments. Set aside. In a large saucepan, melt the butter over medium-high heat and sweat the onions and jalapeno until the onions are translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce reduces by half. Reduce the heat to low and add 2/3 of the apple slices and cook until the fruit is tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red pepper and add salt and pepper to taste. Grill pork loins on high heat for about 10-14 minutes or until medium. Remove from grill and let sit for about 3-5 minutes. Slice on the bias and arrange onto a serving platter and garnish with Spicy Apple Chutney.