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. 

- 3 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.