In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, 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 F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
Serve with 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.