Roast pork loin with pineapple chutney
Ingredients Pork loin, pineapple, red chilli, white onion, butter, lemon, potato, rocket, mizuna, basil, basil oil, artichoke, honey, cumin, onion powder, paprika, cayenne pepper, salt. |
2) To prepare the pineapple chutney: top and tail the pineapple and slice off the skin. Cut the pineapple flesh from the core and finely dice about a third of it. Dice half a white onion and a red chili pepper and add into a pan with a knob of butter. As the butter sizzles squeeze the juice of one lemon into it along with a dollop of honey and cook in the pan until soft.
Serve on top of a grilled pork loin.
3) To prepare the potatas bravas: peel and finely dice a large potato and sprinkle with ground cumin, onion powder, paprika, cayenne pepper and salt. Drizzle with olive oil and bake in an oven proof dish for 30 minutes.