Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. —Pamela Vitti Knowles, Hendersonville, North Carolina
Mango Chutney Pork Roast
Mango Chutney Pork Roast
Prep Time
15 min
Cook Time
1 hour
Yield
6 servings (2 cups chutney)
Ingredients
- 1 tablespoon butter
- 1 boneless pork loin roast (2 to 3 pounds)
- 1/2 teaspoon each salt, pepper and ground ginger
- MANGO CHUTNEY:
- 2 medium mangoes, peeled and cubed
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped sweet red pepper
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons white vinegar
- 1 tablespoon grated fresh gingerroot
- 1/8 teaspoon each salt, ground turmeric and ground cloves
Directions
- In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger.
- Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing.
- Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.
Nutrition Facts
4 ounces cooked pork with 1/3 cup chutney: 256 calories, 9g fat (4g saturated fat), 80mg cholesterol, 305mg sodium, 13g carbohydrate (11g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1/2 fat.
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