You will need:
- Extra-virgin olive oil
- 4 thick slices bacon, cut into "tiny bit-sized" portions
- 1 small red onion, finely diced
- 2 Granny Smith apples, peeled, cored, and finely diced
- 1/2 cup dried cranberries
- 1/2 cup Bourbon
- 2 sprigs fresh rosemary, chopped
- 1 (4 or 5-pound) boneless pork loin
- Non-stick aluminum foil
Now, unwrap your Chutney stick and lube it up with some olive oil. Gently, but forcefully, twist and push the chutney into the pork's new cavity. Work quickly, as the Chutney won't stay frozen forever! Don't be afraid to pull the stick out and work the hole some more with a bigger knife. Eventually, it will go in, I promise! If you get it about half-way in, you can use your palm to firmly pound it the rest of the way home. When you're finished, the pork loin will sit up, more round and firm, and you'll have a lovely Chutney filled center in the pork.
Season the top of the pork loin with your favorite dry rub, then wrap it tightly in plastic cling-wrap. Let it sit, quietly, in the corner for awhile; after all, it's been through quite an ordeal... The meat needs time to adjust to it's new filling, and the Chutney needs to thaw before the whole ensemble needs to be moved to the grill.