Crispy Pork Loin with Fennel Tomato Chutney Recipe

Name: Crispy Pork Loin with Fennel Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb, cored and roughly chopped; 1 -inch piece ginger, peeled and roughly chopped; 1/2 Scotch bonnet pepper or other spicy pepper; 1/4 cup balsamic vinegar; 1/4 cup sugar; 1 cup cherry or grape tomatoes; 2 pounds pork loin; 1 1/2 cups panko bread crumbs; 1 tablespoon curry powder; 1 tablespoon ground fennel; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 1 cup all-purpose flour; 2 eggs, beaten; 3 tablespoons olive oil

Servings: persons

1 fennel bulb, cored and roughly chopped
1 -inch piece ginger, peeled and roughly chopped
1/2 Scotch bonnet pepper or other spicy pepper
1/4 cup balsamic vinegar
1/4 cup sugar
1 cup cherry or grape tomatoes
2 pounds pork loin
1 1/2 cups panko bread crumbs
1 tablespoon curry powder
1 tablespoon ground fennel
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon dried parsley
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 tablespoons olive oil

1
Chutney: In a food processor, add the fennel with the ginger and Scotch bonnet pepper and pulse until evenly chopped.
2
Combine the vinegar and sugar in a medium saucepan over medium heat and bring to a simmer, stirring until the sugar dissolves.
3
Add the fennel mixture and the tomatoes and simmer, stirring occasionally, until the fennel is tender, the tomatoes break down, and the liquid is syrupy and reduced, about 15 minutes.
4
Set aside.
5
Preheat the oven to 400 degrees F.
6
Cut the pork loin into 2-inch chunks.
7
Combine the panko with all of the seasonings, dried herbs, salt and pepper in a medium bowl.
8
Set up a breading station of 1 dish of flour, 1 dish of beaten eggs and 1 dish of seasoned panko bread crumbs.
9
Dip the pork first in the flour, then the egg, and then in the panko.
10
Heat half the oil in saute pan on high heat and sear half of the breaded pork until golden brown on all sides, about 5 minutes.
11
Transfer the pork to a sheet pan.
12
Repeat with remaining oil and pork.
13
Bake in the oven for 3 to 5 minutes for medium-cooked pork.
14
Transfer the pork to a serving dish and top with the fennel chutney.

1052

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 fennel bulb, cored and roughly chopped, 1 -inch piece ginger, peeled and roughly chopped, 1/2 Scotch bonnet pepper or other spicy pepper, 1/4 cup balsamic vinegar, and more.

Yes, Crispy Pork Loin with Fennel Tomato Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Pork Loin with Fennel Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions