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1 cup fine bread crumbs
1/3 cup extra-virgin olive oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh mint
2 teaspoons Essence, recipe follows
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Saskatoonberry Chutney, recipe follows
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Preheat oven to 425 degrees F.In a small bowl combine the bread crumbs, oil, ginger, mint, Essence, cumin, salt, and pepper, and mix well. http://www.cake-recipe.org
Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving. Serve with Saskatoonberry Chutney. http://www.cake-recipe.org
Beverage Suggestion: Mission Hill Merlot 1999 http://www.cake-recipe.org
http://www.cake-recipe.org
Essence (Emeril's Creole Seasoning):2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Yield: about 2/3 cup http://www.cake-recipe.org
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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http://www.cake-recipe.org
Saskatoonberry Chutney:2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
1 jalapeno pepper, seeds and stem removed, minced
2 teaspoons minced fresh ginger
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 cups fresh Saskatoon berries (about 2 pints), rinsed and drained (any fresh berries can be substituted)
1/4 cup plus 1 tablespoon packed brown sugar
1/4 cup balsamic or apple cider vinegar
1/4 cup minced fresh mint
Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.
Yield: About 1 1/2 cups http://www.cake-recipe.org
http://www.cake-recipe.org
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