Crispy Pork Loin with Fennel & Tomato 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


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, Brianna Jenkins


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