Glazed Pork Loin with Pineapple-Scallion Chutney

Glazed Pork Loin with Pineapple-Scallion Chutney
Photo by Scott Phillips


  • 2 tsp. finely grated lemon zest
  • Kosher salt
  • 1 Tbs. extra-virgin olive oil
  • 2 large cloves garlic
  • ¼ cup maple syrup, preferably grade B
  • 3 Tbs. chopped fresh cilantro
  • 1 3-lb. boneless pork loin roast
  • + 6 more ingredients
    • 1 large shallot, minced
    • 1-½ tsp. toasted coriander seeds, ground
    • 1 medium fresh pineapple (about 3-½ lb.)
    • Pinch ground cayenne
    • 2 Tbs. sherry vinegar
    • 1 large scallion, thinly sliced, white and green parts separated

Peel and coarsely chop the garlic. Sprinkle it with a generous pinch of salt and mash it to a paste with the side of a chef’s knife. Transfer to a small bowl and stir in the oil, lemon zest, coriander, and 1 Tbs. salt. Put the pork on a large rimmed baking sheet, pat dry with paper towels, and r...

View full recipe at Fine Cooking


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