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1
Preheat oven to 400 F.
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2
Place aluminum foil on a rimmed baking sheet and place the pork loin on top.
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3
Rub the entire pork loin with olive oil.
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4
Sprinkle 2 teaspoons of salt, the garlic powder, cumin and pepper all over the pork.
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5
Put pan into the oven.
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6
Roast the pork for 20-25 minutes (or about 20 minutes per pound).
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7
Then broil for about 3-5 minutes to ensure the top is nice and brown.
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8
Take it out and let it rest for 10 minutes.
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9
After it has rested, slice and dice the pork into bite size pieces.
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10
Reserve the juices that are left on the baking sheet.
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11
You will use it in the dip.
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12
Set aside an 8 x 8 casserole dish.
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13
Heat a large saute pan to medium high heat.
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14
Add your oil and onion.
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15
Saute until the onions are translucent.
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16
Add your garlic clove, diced ham and honey.
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17
Stir it around to heat through.
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18
Add your diced pork and relish.
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19
Next, add your cream cheese.
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20
Using a wooden spoon, break it up in the saute pan to help melt it through the ingredients.
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21
Add a teaspoon of salt.
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22
Once the cream cheese is completely melted.
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23
Add your mustard, heavy cream, leftover pork loin juices and 1 1/2 cups of shredded Swiss cheese.
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24
Stir it all together until completely combined.
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25
At this point, transfer the dip to the 8 x 8 casserole dish.
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26
Sprinkle the rest of the Swiss cheese on top.
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27
Place in the oven and broil until browned on top.
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28
Take out the casserole dish and sprinkle the chopped chives on top.
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29
Crush the pork rinds in your hands and sprinkle it over the dip.
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30
Serve with plantain chips or a sliced and toasted baguette.
