Pork Loin w Date & Tomato Relish
Serves 3 to 4 – Takes 25 mins
This Asian meets Moroccan inspired relish works perfectly with the tender subtle flavour of great quality pork loins. So if you’re looking to spark some romance this Valentine’s Day, this recipe is it. I picked up these thick delicious loins from DuBreton. They're #duBretondelicious. Check’em out at DuBreton.com.
Based on a recent survey commissioned by duBreton Certified Humane Raised and Handled pork, 85% of Canadians say a home cooked, candle-light dinner that they’ve prepared with their partner inspires romance in their lives. So grab your loved one and get cooking.
- 3 good quality boneless pork loins
- 3 ripe large tomatoes, roughly chopped (I used roma)
- 100 grams (3.5 ounces) of seeded dates, rough chopped
- ¼ cup (50 grams) brown sugar
- ¼ cup (2 fluid ounces/60ml) red wine vinegar
- 1 cinnamon stick
- 4 bird chili, thinly sliced (to taste)
- Bunch of fresh cilantro
- 2 cups of water
- 3 Tbsp. sesame seeds
In a medium sized heavy bottom pot on high heat add tomatoes, dates, sugar, vinegar, cinnamon stick, half the chili (2 in the pot, 2 later for garnish) and 2 cups of water.
With the lid on bring the mixture to a boil, then reduce to a light simmer and crack the lid slightly. Simmer gently for 20 mins approximately, until tomatoes and dates have broken down and mixture has thickened. Add more water if mixture over thickens. Remove cinnamon stick, check seasoning and set aside. Be careful, it’s hot.
Meanwhile, season loins with salt and pepper and add a splash of olive oil to a fry pan on med/high heat. Once oil begins to lightly smoke add loins. For 1 inch thick loins cook 4 mins per side, be sure to also sear the fat layer on the side by holding them with tongs and pressing against the pan. Be careful not to cook them, you want them juicy.
Meanwhile in a dry pan on medium heat toast sesame seeds. Don’t walk away, they cook fast! Once golden brown stir them into the chutney.
Add a dollop of chutney over pork loins, a few sprigs of cilantro and thinly sliced chili and you’re done.
*This chutney recipe makes at least double what you’ll use here. It lasts for up to a week refrigerated. I love it the next day on ham sandwiches. #sponsored.