Mango Chutney Pork Roast

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

Recipe by Pamela Vitti Knowles

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 08, 2022

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

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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
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Directions

  1. 1
    In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger.
  2. 2
    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.
  3. 3
    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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