Pork Loin, Date Relish

Pork Loin, Date Relish

This date and pineapple relish is the perfect match for roasted pork loin. The addition of pineapple, basil and resting juices together with a little red wine vinegar make this relish truly delicious!

A quick midweek supper which is great served with a crunchy salad dressed with honey mustard.

Pork Loin, Date Relish
Serves 4

Ingredients:

For the Pork: 800g Pork Loin (Cut in half lengthways), 3 Garlic Cloves, Olive Oil, Sea Salt

For the Relish: 100g Dates (Stoned and Finely Chopped), 50g Fresh Pineapple (Finely Diced), 12 Basil Leaves (Finely Chopped), 2tsp Fresh Parsley (Chopped), 3tbsp Fresh Orange Juice, 2tsp Red Wine Vinegar, Sea Salt, Reserved Resting Juices

Method:

1) Preheat the oven to 220c. Season the pork loin liberally with sea salt. Place a griddle pan over a high heat and add a little olive oil. Sear the pork for 2 minutes on each side and then transfer to the oven with the garlic cloves. Cook until an internal temperature of 60c is reached or until the pork is cooked through (around 20-30 minutes).

2) Meanwhile, make the relish. Combine the dates with the pineapple, basil, parsley, orange juice and red wine vinegar and season to taste with sea salt. Set aside.

3) When the pork is cooked, remove from the oven and place in a shallow dish. Cover and allow to rest for 10-15 minutes. Once rested, pour the resting juices into the relish and mix well.

4) Slice the pork and serve with a good amount of relish.

Enjoy!

Advertisements

10 thoughts on “Pork Loin, Date Relish

  1. Yum, what great flavor combos. I make a similar one for swordfish using black beans, pineapple, cilantro, white wine and corn. So good!

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