Mambo Mango Pork Recipe
Ingredients
| Pork loin - 1 boneless (about 3 1/2 pounds) | ||
| Garlic | 3 Clove (5gm) | |
| Butter | 4 Tablespoon | |
| Colombo Curry Powder or best-quality curry powder - 1 tablespoon | ||
| Pineapple | 4 Cup (16 tbs), diced | |
| Pineapple juice | 1 1/2 Cup (16 tbs) | |
| Chicken Broth - 1 1/2 cups, defatted | ||
| Mango chutney | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Set the oven temperature to 350°F before roasting.
2) Using the tip of a small sharp knife, cut deep slits in the pork loin.
MAKING
3) Fill the pork with garlic slivers and keep it aside in a shallow roasting pan.
4) In a large deep skillet, over medium-low heat, melt butter and cook curry powder in it for 3 minutes, stirring, to mellow the flavor.
5) Stir in pineapple and stir cook the mixture for 5 minutes over medium heat until the pineapple is well coated with the curry butter.
6) Pour in the juice and broth and then allow the sauce to come to a boil.
7) Uncover and simmer the sauce for 10 minutes.
8) Using a slotted spoon, take off the pineapple from the sauce and arrange it on and around the pork loin.
9) Pour over 1/2 cup of the sauce, saving the rest for basting.
FINALIZING
10) Uncover and roast the pork for 1 hour in preheated oven, basting occasionally.
11) Top the pork with chutney and roast it again for about 30 minutes more, basting often, until it is cooked through (150° to 160°F on a meat thermometer).
12) Pour in more liquid if necessary for basting.
13) Keep the pork aside for 10 to 15 minutes, when done.
SERVING
14) Slice the roast thinly and top with pineapple sauce after arranging it on a serving platter.
1) Set the oven temperature to 350°F before roasting.
2) Using the tip of a small sharp knife, cut deep slits in the pork loin.
MAKING
3) Fill the pork with garlic slivers and keep it aside in a shallow roasting pan.
4) In a large deep skillet, over medium-low heat, melt butter and cook curry powder in it for 3 minutes, stirring, to mellow the flavor.
5) Stir in pineapple and stir cook the mixture for 5 minutes over medium heat until the pineapple is well coated with the curry butter.
6) Pour in the juice and broth and then allow the sauce to come to a boil.
7) Uncover and simmer the sauce for 10 minutes.
8) Using a slotted spoon, take off the pineapple from the sauce and arrange it on and around the pork loin.
9) Pour over 1/2 cup of the sauce, saving the rest for basting.
FINALIZING
10) Uncover and roast the pork for 1 hour in preheated oven, basting occasionally.
11) Top the pork with chutney and roast it again for about 30 minutes more, basting often, until it is cooked through (150° to 160°F on a meat thermometer).
12) Pour in more liquid if necessary for basting.
13) Keep the pork aside for 10 to 15 minutes, when done.
SERVING
14) Slice the roast thinly and top with pineapple sauce after arranging it on a serving platter.
Chef
