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Roasted Caul Fat-Wrapped Pork Loin with Khalaal Date Chutney

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Submitted by: ChefBenDiaz

 

A pork loin is soaked in brine, then seasoned, wrapped in caul fat, & roasted. It's served with a matignon mixture of vegetables & a khalaal date chutney.
 

Ingredients

  • Brine:
  • 1 oz brown sugar
  • 4 oz water
  • Salt and pepper to taste
  • 1 12 oz pork loin
  • Chutney:
  • 1 cup khalaal dates, chopped
  • 1 cup orange juice
  • 2 oz brown sugar
  • 1 tsp cornstarch
  • Salt and pepper to taste
  • ..........
  • 1 tsp thyme
  • 1 tsp roasted garlic
  • Salt and pepper to taste
  • 6 oz caul fat
  • Matignon:
  • 1/4 red potato, small dice
  • 1/4 Yukon potato, small dice
  • 1/4 purple potato, small dice
  • 1/4 carrot, small dice
  • 1/4 celery, small dice
  • 1/2 onion, small dice
  • 1 oz bacon, small dice
  • 4 oz porto
  • 1 cup chicken stock
  • 1 tsp fresh thyme
  • Salt and pepper to taste

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Method

In a nonreactive container, add brown sugar, water, salt and pepper for brine; add pork, then let sit for 24 hours, turning occasionally. In a sauce pot, add all ingredients for chutney; cook until reduced and thickened. Season pork loin with thyme, roasted garlic, salt and pepper; wrap in coul fat, and pan sear to a golden brown. Place in a 350 degree oven for 30 minutes until just done. For the Matignon, saute the vegetables in bacon until very tender; deglaze the pan with porto; add chicken stock and cook to reduce until mixture is almost dry. Season to taste and finish with fresh thyme. To assemble, place matignon vegetables on a rectangle plate. Slice pork loin and layer on top of vegetables. Top with chutney.

 

Notes:

 

Number of Servings: 3 to 4

 

Submitted by: ChefBenDiaz ()

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