• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mango Roast Pork Loin

  • Recipe Submitted by on

Category: Main Dish, Meat

 Ingredients List

  • 4 tb Butter
  • 1 tb Curry powder
  • 4 c Fresh pineapple - diced
  • 1 c Chicken broth
  • 1 Pork loin-boneless(3 1/2 lb)
  • 2/3 c Mango chutney
  • Salt & Pepper (to taste)
  • Curry-Pineapple Rice (Opt.)


Mango garnish: 2 fresh mangoes peeled and diced (or sliced) and tossed with
1 Tbl. minced fresh ginger and 1 Tbl. minced cilantro. Optional: additional
mango chutney. 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. Pour one-third cup of
juice-broth mixture over top of 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. Place mango garnish around the
pork. 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.

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