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Pork Loin Roast with Chunky Mango-Pineapple Chutney

Recipe: Pork Loin Roast with Chunky Mango-Pineapple Chutney NEW

Remarks:

    Todayís recipe is just in time for warm weather. I hope you enjoy it soon. Eating fruit with meat just feels like summer. You can bake or grill this pork loin. You can serve the chutney warm, room temp or cold. You can even change the fruits. Other options besides mango and pineapple are: Rhubarb (just double the sugar), strawberries, papaya and even bananas.

Servings:
Serves 4 Ė 6

Ingredients:

    One 2 lb pork loin roast or two 1 lb pork tenderloins
    Olive oil spray
    Italian spice blend
    Black pepper

    For the chutney:
    1 Tbl of olive oil
    1 medium chopped sweet onion
    1 tsp of minced garlic
    1 lb. of cubed mango (or see fruits above). Fresh or frozen will work
    1 lb. of cubed pineapple (or see fruits above). Fresh or frozen will work
    2 Tbl of light brown sugar
    ľ cup of apple cider vinegar
    1 tsp of ground coriander
    2 tsp of ground ginger
    1 tsp of ground cinnamon
    1 tsp of ground mustard
    ĺ cup of raisins or dried cranberries(your color choice)
    1 red bell pepper, seeded and diced
    Pinch cayenne (optional)

Instructions:

    Preheat oven to 375 degrees or light your grill

    For the pork:
    In a small roasting pan, spray the bottom with olive oil spray. Set roast, fat side up in the pan and spray the top. Sprinkle with Italian mix to your taste and grate fresh black pepper on top. Set in oven pre-heated at 375 degrees. Roast for 40 minutes, with a meat thermometer poked into the middle, and then check the temperature. You want to remove the pork when the thermometer reaches 160 degrees. Then let rest 10 minutes outside of the oven before cutting. This will allow for juicy pork but no pink in the middle. If you are doing pork tenderloins they will take less time to cook. Check the temperature on them at 20 -25 minutes. If you are able to control the temperature on your grill they should take about the same amount of time to cook.

    For the chutney:
    While the pork is in the oven you can make the chutney. This is very easy. Put the olive oil, onion and garlic in a medium saucepan. Saute on medium high for about 5 minutes to loosen up the onion. Then add the rest of the ingredients and continue to cook on medium low for up to 15 minutes. Stir often. Unless the fruit was frozen when it went into the pan, I often donít cook this for the full 15 minutes. Itís really up to you. You get to decide how chunky you want your chutney to be. The longer you cook it the mushier it will get. If you like your chutney to be more like a sauce you can puree the final product in your blender. I like mine chunky. When itís warm outside and you serve the hot meat with the cold chutney itís nice to have larger pieces of cold, juicy fruit. If you are making this in cooler months, the warm chutney with the ginger and cinnamon infused in it gives your cheeks a nice glow and a wonderful smell in your kitchen.

Serving Suggestions:

    Slice the pork on the plate and spoon the chutney over the top or to the side.
    Other options include serving this with chicken, fish or even pancakes and waffles.

Enjoy. Cheers! Zola

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