**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.**
- Pinot Grigio (Dry White)
- Gruner Veltliner (Dry White)
A canape is a type of hors d’oeuvre, a small, prepared and often decorative food. In this recipe the “cracker” is actually thinly shaved roasted pork. The savory pork is contrasted with a mild apple chutney.
- 4 lbs pork loin
For the Marinade
- 4 garlic cloves, whole peeled
- 2 tablespoons olive oil
- 1 medium onion, cut into large pieces
- 1 tablespoon mild Indian curry
- 2 teaspoons chicken “Better Than Bouillon”
- 1.5 cups white wine
For the Chutney
- 6 large apples, peeled, cored and cut into 3/4″ pieces
- 2 cups onion, finely chopped
- 3/4 cups apple cider vinegar
- 1/2 cup dark brown sugar
- 4 tablespoons orange zest
- 4 tablespoons ginger paste
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- Trim the large areas of fat and slice the pork loin into ¼” thick slices. Cut the slices into 2” X 2” pieces and set aside.
- Combine the marinade ingredients in a food processor and process until fluid. Pour into a non-metallic baking dish. Add the pork and mix well. Allow to marinade in a refrigerator for 24-48 hours.
- Meanwhile, combine the chutney ingredients in a pan. Cover and bring to a boil. Lower the heat and simmer for 40 minutes. Use a hand blender to roughly puree the ingredients. Refrigerate until needed.
- Spread the pork onto a foil lined baking sheet. Bake at 375°F for 30 minutes, or until well done, but not crisp.
- Serve with a teaspoon of chutney on each piece.