Best Mango Chutney Glazed Pork Loin Roast Recipes

ROAST PORK LOIN WITH MANGO DEMI-GLAZE

Steps:

• Score the top of the pork loin, with a knife, creating 1/8-inch deep X's. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
• In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.

PORK TENDERLOIN WITH MANGO CHUTNEY

Steps:

• Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
• Combine mango with all the other ingredients in a deep heavy sauce pot.
• Cook, uncovered until it begins to simmer gently.
• Continue cooking for about 10 minutes, simmering until thickened.
• Cool, cover tightly and refrigerate.
• It will keep for about 1 week in the refrigerator.
• Bring to room temperature or warm for serving.
• Tederloins: Season lightly with salt and pepper.
• Roast pork on a rack in a shallow roasting pan.
• Insert meat thermometer.
• Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
• Slice and top with chutney.

MANGO CHUTNEY & PORK MEDALLIONS

Steps:

• Cut pork tenderloin into medallions.
• Sprinkle salt and pepper on pork.
• Add butter and quickly brown pork medallions in pan over medium-high heat.
• Remove pork from heat and keep warm.
• Add whipping cream to pan and bring to a boil.
• Add chutney to cream mixture, mix well and pour over medallions.
• Cover and bake at 350 degrees for 20 minutes.
• Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.

MANGO GLAZED PORK LOIN

Steps:

• 1. For the glaze, combine all ingredients together in a medium sauce pan over medium-low heat. Bring to a simmer and cook for about 15 minutes. When done, pour about 1/3 of the sauce into a bowl for glazing use.
• 2. Rub the pork loin with olive oil and season with salt and pepper. Set aside.
• 3. Heat grill to medium-low. Cook pork loin for approximately 30 minutes, turning and glazing every 5 minutes.
• 4. When done, remove and let sit for 10 minutes before serving. Serve with remaining glaze. Goes great with my Brown Rice Medley recipe.

MANGO CHUTNEY PORK ROAST

Steps:

• 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.