pineapple, fresh and diced
pork loin, boneless
curry-pineapple rice, see recipe below
mangoes, peeled and sliced
ginger, freshly minced
Preheat oven to 350 degrees.
Place butter and curry powder in skillet; cook over medium heat for 3 minutes, stirring frequently.
Add pineapple and stir to coat.
Add pineapple juice and broth and bring to a boil on high heat; boil 8 minutes.
Meanwhile, trim pork of excess fat, leaving a thin layer on top of the meat; place, fat-side up, in a shallow roasting pan.
Using a slotted spoon, scoop up pineapple and place around the meat.
Place in the middle of a preheated 350-degree oven; roast for 1 hour, uncovered.
Meanwhile, reduce juice-broth mixture by boiling on high heat for about 8 to 10 minutes - You want to reduce it by half in volume.
As the pork roasts, if pan look dry, spoon a little of this reduced juice-broth mixture over the roast to baste it - If preparing rice, reserve 1 cup of juice-broth mixture; set aside.
Remove roast from oven and season with a little salt and pepper.
Spread chutney over the top of the roast, covering sides and ends; return to oven and roast, uncovered, an additional 30 minutes (roast should have an internal temperature of 150 to 160 degrees).
Add more juice-broth mixture to pan if it looks dry.
Prepare Curry-Pineapple Rice, if desired.
Allow to rest for 10 minutes before slicing.
If using, place rice on serving platter.
Arrange pork slices, overlapping each slice to form a pattern.
Prepare mango relish by tossing sliced mango with ginger and cilantro; place around the pork, if desired and serve immediately.
Curry-Pineapple Rice: Place 1 cup of the juice-broth mixture and 3 cups of water in a large saucepan.
Add a pinch of salt; bring to a boil.
Add 2 cups of long grain rice, cover and reduce heat to low; simmer, covered, for 18 minutes - If any liquid remains cook a few more minutes.
Remove lid and fluff with a fork.
If desired, stir in some of the pineapple wedges that cooked with the pork.