Name: Mango Chutney Pork Roast
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
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

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

Test Kitchen Approved

Mango Chutney Pork Roast

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Yield: 6 servings (2 cups chutney)

Prep: 15 min

Cook: 1 hour

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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

Text Ingredients

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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