Recipe: Mango Roast Pork Loin

MANGO ROAST PORK LOIN

2 tablespoons butter
2 tablespoons vegetable oil or canola oil
1 tablespoon curry powder
4 cups diced fresh pineapple
1 cup pineapple juice
1 cup chicken broth
3 1/2-pound boneless pork loin
Salt and pepper to taste
2/3 cup prepared mango chutney
FOR THE MANGO GARNISH:
2 fresh mangoes, peeled and diced (or sliced) and tossed with 1 tablespoon minced fresh ginger and 1 tablespoon minced cilantro

Preheat oven to 350 degrees F.

Cook butter, oil and curry powder in large, deep skillet over medium heat 3 minutes, stirring frequently.

Add pineapple and stir to coat. Add pineapple juice and broth and bring to boil on high heat. Boil 8 minutes.

Meanwhile, trim pork of excess fat, leaving a thin layer on top. Place fat-side up in shallow roasting pan. Using slotted spoon, scoop up pineapple from skillet and place around meat. Pour 1/2 cup juice-broth mixture over top of meat. Place roasting pan in middle of preheated oven. Roast 1 hour uncovered.

Reduce juice-broth mixture by half in volume by boiling on high heat 8 to 10 minutes. As pork roasts, if pan looks dry, spoon a little of this reduced juice-broth over roast to baste.

Remove roast from oven and season with salt and pepper. Spread chutney over top of roast as well as on sides and ends. Return to oven and roast 30 minutes more (roast should have internal temperature of 150 to 160 degrees). Add more juice-broth mixture to pan if it looks dry. Let rest 10 minutes before slicing.

TO SERVE:
Arrange pork slices, overlapping them to form a pattern. Place mango garnish around pork. Serve immediately.

Source: Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables by Cathy Thomas and Nick Koon