The heat in my loins, and then some

A recipe for pork loin stared at me in the face after having lost and found a classic tomato chutney recipe in my scribe notebook scribbled ages ago. Rich red tomato chutney, a sensory war torn between sour and sweet, tartness and richness, tempered with balsamic vinegar and dark brown sugar. Not a jam, but having the same sinfulness. To match it with an equally decadent cut of pork, well, just seems right. Slices of moist loin with a crispy crust, tender almost-there fat, the fork making the knife feel neglected and out of place. Sage and basil and thyme dancing in wisps close to the nose, just teasing, casting a glimpse of what is to tease the palate.
pork loin

Honeyed Pork loin with Tomato Chutney
Serves 4
1 kg Pork Loin
250 gr white onion, quartered
100 gr carrots, diced
100 gr celery, diced
3 pcs bay leaf
60 ml Honey
60 ml Orange Juice, fresh pressed
40 ml olive oil
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
120 ml Chicken stock
Salt and pepper

Preheat oven to 375F
Season pork loin with salt and pepper
Place carrots, onions, celery, bay leaf in roasting pan
Place seasoned pork loin on top
In a bowl, combine honey, oil, orange juice and herbs
Pour over pork loin
Add stock
Place in oven and bake 45 minutes to an hour or until internal temperature reaches 150F
Ladle liquid over pork loin to prevent drying out and infuse the flavor
While that goes on, prepare the chutney

30 ml olive oil
100 gr white onion, chopped
6 cloves garlic, chopped
60 gr brown sugar
60 ml  Modena Balsamic Vinegar
10 gr minced fresh ginger (easier to mince with a grater)
1/4 tsp crushed pepper flakes
300 gr peeled tomatoes
30 gr fresh basil, chopped
Salt and pepper to taste
Heat oil on pan
Sauté onions and garlic until tender and translucent, about 4 minutes
Lower heat
Stir in vinegar, ginger, sugar and pepper flakes
Let simmer until slightly thick, about 3 minutes
Add in crushed peeled tomatoes
Bring to boil, then lower heat to simmer
Stir occasionally, reducing to half the quantity and thick enough to be not a sauce
Stir in basil
Season with salt and pepper
Take out pork loin and let rest for 10 minutes
Strain liquid from roasting pan into a sauce pan and reduce to half until slightly thick
Slice pork loin and place on serving platter
Drizzle reduced sauce over the slices
Spoon a good quantity of chutney on the side
So tell me. After the dinner. After the slices. After the obligatory espresso. How do you feel?