Crispy Pork Loin with Fennel & Tomato Chutney

Standard

Ingredients
Chutney:

* 1 fennel bulb, cored and roughly chopped
* 1-inch piece ginger, peeled and roughly chopped
* 1/2 Scotch bonnet pepper or other spicy pepper
* 1/4 cup honey
* 1 cup cherry or grape tomatoes
*

Pork Loin:

* 2 pounds pork loin
* 1 1/2 cups almond meal
* 1 tablespoon curry powder
* 1 tablespoon ground fennel
* 1 teaspoon dried sage
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 1 teaspoon dried parsley
* 2 teaspoons kosher salt
* 2 teaspoons freshly ground black pepper
* 2 eggs, beaten
* 3 tablespoons olive oil

Directions

Chutney: In a food processor, add the fennel with the ginger and Scotch bonnet pepper and pulse until evenly chopped. Combine the vinegar and sugar in a medium saucepan over medium heat and bring to a simmer, stirring until the sugar dissolves. 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. Set aside.

Preheat the oven to 400 degrees F.

Cut the pork loin into 2-inch chunks. Combine the panko with all of the seasonings, dried herbs, salt and pepper in a medium bowl. Set up a breading station of 1 dish of flour, 1 dish of beaten eggs and 1 dish of seasoned panko bread crumbs. Dip the pork first in the flour, then the egg, and then in the panko.

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. Transfer the pork to a sheet pan. Repeat with remaining oil and pork. Bake in the oven for 3 to 5 minutes for medium-cooked pork.

Transfer the pork to a serving dish and top with the fennel chutney

–Food Network.com, Brianna Jenkins

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s