Open-Faced Cilantro Roast Pork Loin Sandwiches with Pineapple Chutney | RICARDO

Ingredients

• 1 onion, chopped
• 1 cup (145 g) fresh pineapple, diced
• 1 cup (140 g) cherry tomatoes, various colours, quartered
• 1/2 cup (125 ml) rice vinegar
• 1/2 cup (125 ml) water
• 6 tbsp (90 ml) maple syrup
• 1/2 cup (25 g) cilantro leaves, coarsely chopped
• 1 jalapeño chili pepper, seeded or not, chopped
• 1 garlic clove, crushed
• 1 lemon, zest finely grated and juiced
• 6 tbsp (90 ml) olive oil
• 1 boneless pork loin roast, about 2.2 lb (1 kg), untied
• 8 thick slices brioche bread, toasted
• Whole-grain mustard, to taste
• Arugula, to taste