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


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


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.



Pork Loin with Caramel

Pork Loin with Caramel

This unique and delicious recipe is from a fantastic book by Claudia Roden on the food of Spain – a must for any fan of Mediterranean cooking.

A slight adaptation of the original recipe, Pork loin is cooked in milk and spices on the stovetop – some of the milk is then used to create a caramel sauce which is heady with the aromatics of the cooking liquor. Cooking the caramel right to the edge imparts a slight bitterness which stops the sauce from becoming too sweet. Cooking the pork in milk also keeps it super tender.

This really is a must try!

Pork Loin with Caramel
Serves 4-6

1kg Pork Loin
1.5 Litres Semi-Skimmed Milk (Warmed)
8 Peppercorns
5 Cloves
1 Cinnamon Stick
Zest 1 Lemon (In Strips)
Zest 1/2 Grapefruit (In Strips)
25g Butter
Olive Oil
6 Tbsp Sugar
3 Tbsp Water
Sea Salt


1) Melt the butter and 1 tbsp of olive oil in a casserole dish on the stovetop over a medium heat. Brown the pork well on all sides.

2) Add the milk to the dish along with the zest, peppercorns, cinnamon stick, cloves and a good pinch of salt. Bring to the boil then half cover the dish with a lid. Simmer for an hour and a half.

3) Near to the end of cooking, make the caramel sauce. Combine the sugar and water in a large saucepan and place over a high heat. Bring to a dark caramel. Remove from the heat and add 1 tbsp of the cooking liquor (avoiding the zest and spices) – allow to bubble up. Add a ladleful of the milk and after it has bubbled up, add another ladleful. Return to a medium heat and reduce for 5 minutes.

4) Transfer the sauce to a blender and blitz until smooth. Return to the saucepan, season with sea salt and keep warm.

5) Once the pork is ready turn off the heat and allow to rest for 10/15 minutes. Remove from the dish and carve. Serve with the caramel sauce.