Open-Faced Cilantro Roast Pork Loin Sandwiches with Pineapple Chutney
This variation on the crusty pies of the holidays takes you away from the ordinary. Stuff these turnovers with a mixture of ground pork, thyme and fennel seeds, adding blue…
Instructions
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In a pot, bring all of the ingredients to a boil while stirring often. Simmer over medium heat for 30 minutes or until the liquid is syrupy. Season with salt and pepper. Transfer into a bowl and let cool. Cover and refrigerate until ready to serve. The chutney will keep for 2 weeks in an airtight container in the refrigerator.
This variation on the crusty pies of the holidays takes you away from the ordinary. Stuff these turnovers with a mixture of ground pork, thyme and fennel seeds, adding blue cheese and fig jam before closing the little packages and baking them in the oven. This refined dish is perfect for this occasion and its original flavours will make an impact.
