Crispy Pork Loin With Fennel Tomato Chutney
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Fennel (ground)1 cup
Balsamic Vinegar1 cup
Sugar1 cup
Cherry910 g
Pork Loin1.5 cups
Panko Bread Crumbs1 tbsp
Curry Powder1 tsp
Dried Sage1 tsp
Dried Thyme1 tsp
Garlic Powder1 tsp
Dried Parsley2 tsps
Kosher Salt1 cup
All-Purpose Flour3 tbsps
Olive OilDirections:
1
Chutney: In a food processor, add the fennel with the ginger and Scotch bonnet pepper and pulse until evenly chopped
2
Combine the vinegar and sugar in a medium saucepan over medium heat and bring to a simmer, stirring until the sugar dissolves
3
Add the fennel mixture and the tomatoes and simmer, stirring occasionally, until the fennel is tender, the tomatoes break down, and the liquid is syrupy and reduced, about 15 minutes
4
Set aside
5
Preheat the oven to 400 degrees F
6
Cut the pork loin into 2-inch chunks
7
Combine the panko with all of the seasonings, dried herbs, salt and pepper in a medium bowl
8
Set up a breading station of 1 dish of flour, 1 dish of beaten eggs and 1 dish of seasoned panko bread crumbs
9
Dip the pork first in the flour, then the egg, and then in the panko
10
Heat half the oil in saute pan on high heat and sear half of the breaded pork until golden brown on all sides, about 5 minutes
11
Transfer the pork to a sheet pan
12
Repeat with remaining oil and pork
13
Bake in the oven for 3 to 5 minutes for medium-cooked pork
14
Transfer the pork to a serving dish and top with the fennel chutney