Roasted Loin of Pork with Mango Chutney Sauce

Serves 6

2 teaspoons vegetable oil
2-1/2 pounds pork loin roast tied, patted dry
Salt and freshly ground black pepper to taste
1 teaspoon dried thyme leaves
1 bay leaf, crumbled
1 medium onion, chopped
1 medium carrot, chopped
1 cup Silver Palate Mango Chutney, large pieces of mango fruit cut up
1 medium-size ripe banana, mashed until smooth (about 1/3 cup)
1 teaspoon Silver Palate Green Peppercorn Garlic Mustard
3 tablespoons dark rum, optional
3/4 cup dry white wine or sodium-reduced chicken stock
1 to 2 tablespoons fresh lime juice


Preheat oven to 325° F. In a heavy pan large enough to hold pork comfortably, heat oil over high heat until almost smoking. Brown pork on all sides, 6 to 7 minutes, then season with salt, pepper, thyme and bay leaf. Scatter chopped onion and carrot around meat. Place pan in oven and roast for about 24 minutes per pound, or until a meat thermometer inserted into center of roast reads 170° F. and the juices run clear. Meanwhile, combine Mango Chutney, banana, Green Peppercorn Garlic Mustard and rum in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and let sauce simmer, partially covered, while meat roasts. When pork is cooked, transfer to cutting board and let stand for 10 to 15 minutes for juices to be reabsorbed. Discard all fat from pan. Over high heat, stir in wine or stock and bring liquid to a boil, scraping up all browned bits. Reduce wine by half, then strain liquid into chutney mixture, pressing vegetables with the back of a wooden spoon to get out all juices. Discard onion and carrot. Stir in lime juice and add cut up mango, salt and black pepper to taste. Cut pork into 1/4-inch slices. Serve with a generous spoonful of chutney sauce.

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