Karista's Kitchen Kid Friendly Pork

Italian Porketta with Apple Cherry Chutney

Italian porketta with apple cherry chutney

My little buddy Tank and I went for our run this morning and it didn’t take us long to complete our laps.  Instead of spring approaching it felt like winter! Yep, I think the polar vortex is about to swoop down onto the Willamette Valley and give us a few more weeks of winter.

I’ve seen the trees and plants start to bud and I was hoping that was a sign warmer weather would be arriving soon.  I guess not.

Apple Cherry Chutney with Braised Italian Porketta

So with the impending cold front and gray skies above, I thought we needed a little warm and cozy for dinner tonight.   This boldly seasoned pork roast pairs beautifully with my favorite Apple Cherry Chutney.  A little spicy, a little sweet.  Ha! Just like me.

I’m off to stuff a few more tasks into my busy day, so I’ll leave you with this lovely little recipe to entice your taste buds and warm your evening.

Delicious Wishes and Loads of Love,


Braised Italian Porketta with Apple Cherry Chutney

Serves 4-6

This is best when the pork is bathed in the dry rub and sits overnight in the refrigerator.  It can be popped in a slow cooker but I prefer this prepared in the Dutch oven as it’s not browned prior to cooking.


The Porketta:

2 tablespoons brown sugar

1 tablespoon fennel seeds

2 teaspoons sweet paprika

1 teaspoon dried oregano

1 teaspoon granulated garlic

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon black pepper

3-4lbs pork shoulder, boneless

1 small onion, halved and then sliced

1 cup white wine or chicken broth

Kitchen Twine

Serve with Apple Cherry Chutney (recipe follows) 


Mix together the dry ingredients.  Cut the pork down the center, just midway and open like a book. Sprinkle about 1/3 of the rub in the crevice.  Close it up and tie it with kitchen twine.  Then use the remaining rub on the outside of the pork.   Wrap it in plastic wrap and place the pork in the refrigerator at least overnight.  I promise, this will taste so good!

When you are ready to prepare the pork, pre-heat the oven to 350F.   Heat a little oil in the bottom of a Dutch oven and sauté the onions.  Remove the plastic wrap and place the pork into the Dutch oven and then add the cup of white wine or broth.  Bring the wine/broth to a boil.  Turn off the stove and place the lid on the Dutch oven and transfer it to the preheated oven.

The pork will cook for about an hour to an hour and a half depending on weight.  Check the internal temperature after one hour.  The final cooking temperature should reach 145F.

While the pork is braising prepare the Apple Cherry Chutney.

Apple Cherry Chutney


2 large apples, peeled, cored and diced (I like larger pieces for a heartier chutney)

1 cup dried cherries, soaked in warm water for about 15 minutes

1/3 cup brown sugar

½ cup orange juice

½ cup apple cider vinegar

1 stick cinnamon

2 whole cloves

1 tablespoon diced shallots

Olive oil


In a medium pan over medium heat, add the olive oil.  Once the oil is hot, sauté the shallots for  a minute or two, or until wilted and soft.  Next stir in the apples, drained dried cherries, brown sugar, orange juice, apple cider vinegar, cinnamon stick and cloves.

Stir to combine and bring the mixture to a lively simmer.  Simmer for about 30 minutes or until all the liquid is absorbed and it reaches your desired consistency.  If you feel the chutney isn’t soft enough, add a little water and continue simmering.

Lightly season with a pinch of sea salt.

To Serve:

Once the pork is done, remove it from the oven and let it rest for about 5-10 minutes before slicing.

Remove the kitchen twine and slice thin against the grain.  Place the slices of Porketta on a platter and ladle the chutney around the pork.  Garnish with fresh chopped Italian parsley.  Serve warm.

*I love this dish served with roasted or steamed broccoli or broccoli rabe with parmesan and garlic.








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  • Reply
    February 4, 2014 at 6:16 pm

    We have to be on the same wavelength because I open up your e-mail and see that you made this amazing looking dish. No, I didn’t make the exact same thing (no way I could duplicate your creativity), but it’s the fact that I actually bought pork recently and cooked with it — something I rarely do these days. This looks so elegant! But on a weather note — polar vortex where you are? Come to Chicago 🙂

    • Reply
      February 4, 2014 at 6:18 pm

      Lol! I’m in the Willamette Valley in Oregon. It’s just darn cold today and it’s supposed to dip below freezing the next few days. I swear it feels like snow!
      I do love a good pork roast. Can’t wait to see what you did with yours! 🙂

  • Reply
    February 4, 2014 at 9:29 pm

    A great looking dish Karista. I love porchetta and the chutney is a fine looking garnish. Can’t wait till we get a case or two of cherries. I wonder if I could do this with some dried cherries I have. yum.

    • Reply
      February 4, 2014 at 9:37 pm

      Oh yes, the recipe was written with dried cherries. Mostly because they hold up so well in chutney and fresh cherries aren’t available this time of year. It’s a nice dish while we wait for spring to arrive. Lol! Hope all is well on Orcas. Hugs!

  • Reply
    Karen (Back Road Journal)
    February 5, 2014 at 5:50 am

    We are a long way away from spring here in New Hampshire with a 10 to 12 inches of snow coming today and a lot more on Sunday. Your pork sounds delicious with the chutney.

    • Reply
      February 9, 2014 at 3:49 pm

      we’ve been buried under snow here too! 9 inches in the valley today. Thanks so much for stopping by Karen! Stay warm 🙂

  • Reply
    February 5, 2014 at 6:55 am

    This looks beautiful. Nicely done!

    • Reply
      February 9, 2014 at 3:49 pm

      Thanks so much Mimi!

  • Reply
    February 5, 2014 at 1:48 pm

    Sounds delicious.

    • Reply
      February 9, 2014 at 3:50 pm

      Thanks so much. I think I could eat the chutney by itself. 🙂

  • Reply
    February 6, 2014 at 6:20 pm

    Saw this delicious dish and immediately loved it. The sauce and chutney should definitely be sweet & spicy and sassy too! I love pork, whether as a chop, porchetta style, pork belly! The list goes on 😉

    • Reply
      February 9, 2014 at 3:51 pm

      Lol! Always sassy and saucy. 🙂 Oh how I love a good pork belly! I don’t make those but once a year, around the holidays. Our local pub makes a pork belly rueben sandwich that is just a little slice of heaven.

  • Reply
    Bam's Kitchen (@bamskitchen)
    February 9, 2014 at 5:50 am

    This looks like a cozy dish to enjoy after a good hard run with mans best friend. I love sweet and savory together and especially with pork. Have a super weekend. BAM

    • Reply
      February 9, 2014 at 3:52 pm

      Thanks so much for stopping by BAM!! Hope all is dandy in your neck of the woods. I’ll have come over for a visit soon. Life is just too busy sometimes.

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