Roasted Caul Fat-Wrapped Pork Loin with Khalaal Date Chutney

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

Directions:

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.

Number of Servings: 3 to 4