Instructions: Preheat oven to 425 degrees.

In a small bowl combine the bread crumbs, oil, ginger, mint, Essence, cumin, salt, and pepper, and mix well.

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 for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving. Serve with Saskatoonberry Chutney.

Saskatoonberry Chutney: In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.

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. (

Makes about 1 1/2 cups)

This recipe yields 4 servings.

Beverage Suggestion: Mission Hill Merlot 1999

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