Roast pork with banana chutney

2_06264 ROAST PORK with BANANA CHUTNEY INGREDIENTS for 4 PEOPLE 750 grams of pork loin, 25 g butter, a spoonful of melange of spices (grains of black pepper, nutmeg, cloves, ginger), 125 g of natural yoghurt, a bouquet garni (thyme, bay leaf and parsley bound with kitchen Twine).

For the chutney: type an Aubergine Violetta, the juice of one lemon, 4 fresh mint leaves, a sprig of Mint for garnish, banan, 250 g Greek yogurt, a few drops of tabasco, salt, pepper, oil.

Turn on the grill of the oven.

Just piping hot, place the eggplant in a pot and grease evenly grigliatela: the skin will become dark.

Then, cut it in half and prelevatene the pulp.

Insert together with the lemon juice in the glass of a food processor: soapy water for a few minutes, resulting in a creamy puree.

Clean mint leaves under running water and dry.

Peel bananas, cut in half and mash with the back of a fork.

In a large bowl, mix yogurt with Mint, a few drops of tabasco, salt, pepper and finally gently add the Eggplant puree and banana pulp.

Mix, cover with plastic and refrigerate until time to serve.

In a saucepan, Brown the roast pork with butter.

Add salt and pepper, sprinkle with the Spice melange, add the yogurt and the bouquet garni.

With gentle heat and cook for about 40 minutes.

When cooked, cut the roast into thin slices and place them on individual plates.

Do you have any dishes two spoonfuls of banana and guiarnite chutney with mint leaves.

Serve.