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Mango Chutney Pork Roast

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
  • Total Time
    Prep: 15 min. Bake: 1 hour + standing
  • Makes
    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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Reviews

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Average Rating:
  • wolfady66
    Feb 8, 2015

    this looks so good my husband is a diabetic and i'm always looking for recipes that he can eat

  • sallieas
    Mar 24, 2013

    No comment left

  • BlackSheepFarm
    Jan 23, 2013

    No comment left