Pork Loin with Apple Date Chutney

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Entrees / Main Dishes


  • 1 green apple (diced)
  • 10 Medjool dates (diced)
  • 1/2 red onion (diced)
  • 1 oz. olive oil
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. sugar
  • 1 cup sherry wine
  • 1 tsp. cumin
  • 10 oz. apple juice
  • 2 Tbsp. diced green onion
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. chopped parsley
  • salt and black peper
  • 3 lbs. pork loin
  • 1/2 cup all purpose flour
  • 1/2 lemon
  • canola oil
  • butter



  1. Saute red onion with olive oil until translucent, then add the chopped garlic and cumin.
  2. Deglace with the apple cider vinegar and add sugar, dates, apple juice and sherry.  Season with salt and black pepper.
  3. Simmer and reduce by 1/2 or until it is thick, about 15 minutes on low heat.
  4. Remove from stove.
  5. Finish the chutney by adding diced apples, green onions, cilantro and chopped parsley.

Pork Scaloppini

  1. Season flour with salt and pepper, set aside.
  2. Cut the pork loin into 4 oz. portions, thin slices.
  3. Place pork loin in flour mix, coating both sides.
  4. Heat up a skillet pan, fry pork scallopinis with canola il until golden brown ~ 2 minutes per side.
  5. Add 1 Tbsp. fresh butter and lemon juice to finish the scaloppini.


 Mauricio Cavazos, Executive Steward at JW Marriott Desert Springs Resort and Spa demonstrated this delicious entree at the 2012 Date Festival.

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