mango roast pork loin

How To Make mango roast pork loin

• 1

  Preheat oven to 350 degrees.
• 2

  Place butter and curry powder in skillet; cook over medium heat for 3 minutes, stirring frequently.
• 3

  Add pineapple and stir to coat.
• 4

  Add pineapple juice and broth and bring to a boil on high heat; boil 8 minutes.
• 5

  Meanwhile, trim pork of excess fat, leaving a thin layer on top of the meat; place, fat-side up, in a shallow roasting pan.
• 6

  Using a slotted spoon, scoop up pineapple and place around the meat.
• 7

  Place in the middle of a preheated 350-degree oven; roast for 1 hour, uncovered.
• 8

  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.
• 9

  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.
• 10

  Remove roast from oven and season with a little salt and pepper.
• 11

  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).
• 12

  Add more juice-broth mixture to pan if it looks dry.
• 13

  Prepare Curry-Pineapple Rice, if desired.
• 14

  Allow to rest for 10 minutes before slicing.
• 15

  If using, place rice on serving platter.
• 16

  Arrange pork slices, overlapping each slice to form a pattern.
• 17

  Prepare mango relish by tossing sliced mango with ginger and cilantro; place around the pork, if desired and serve immediately.
• 18

  Curry-Pineapple Rice: Place 1 cup of the juice-broth mixture and 3 cups of water in a large saucepan.
• 19

  Add a pinch of salt; bring to a boil.
• 20

  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.
• 21

  Remove lid and fluff with a fork.
• 22

  If desired, stir in some of the pineapple wedges that cooked with the pork.
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