Jerked Pork Loin Roast With Banana Mango Chutney

Directions

1. Banana Mango Chutney:
2. 1. In a heavy-bottomed, shallow, wide, nonreactive pot, combine red onion, belle pepper, ginger, brown sugar, granulated sugar, allspice, cloves, salt, vinegar and water. Rapidly bring to a boil and boil about 4 min till mix is syrupy and slightly reduced.
3. 2. Add in currants and mango, reduce heat to medium and cook about 1 minute.
4. Gently mix in bananas and cook till just thickened, about another 2 min. Occasionally stir the mix gently. Don't stir roughly - you want to keep the fruit pcs' integrity. Chutney should be thickened but still slightly juice. If too dry, add in 1 to 2 Tbsp. of water.
5. 3. Remove from the heat and let cold. Chill if not serving right away.
6. Chutney should be slightly hot for serving.
7. Jerk: 1. Preheat oven to 425 degrees. 2. In a small bowl, mix jerk seasoning, salt, thyme, brown sugar and allspice together well. Sprinkle seasoning on all surfaces of the roast, using all the seasoning and patting onto surfaces well. 3. Place roast on a rack in a shallow roasting pan.
8. Roast in preheated 425-degree oven for 15 min. Then reduce heat to 300 degrees and continue roasting 45 to 55 more min, or possibly to an internal temperature of 160 degrees on an instant-read thermometer. This will produce a juicy roast with a well-seasoned exterior.
9. 4. Remove from oven and let rest 10 min before slicing.
10. 5. Serve with Banana Mango Chutney.
11. Chef's Notes* Have the butcher roll and tie the roast for you in a single strip, not doubled.*Jerk seasonings vary. I used Helen's dry jerk seasoning, that is not super warm. Add in more jerk seasoning if desired lots of heat.*Black beans and rice would be great accompaniments to this dish.
12. *Use any leftover pork and chutney to make fabulous sandwiches.