Mango Pork Loin

Directions

1. Mango garnish: 2 fresh mangoes peeled and diced (or possibly sliced) and tossed with 1 Tbsp.. chopped fresh ginger and 1 Tbsp.. chopped cilantro. Optional: additional mango chutney.
2. Preheat oven to 350 degrees. Place butter and curry pwdr in skillet.
3. Cook over medium heat for 3 min, stirring frequently. Add in pineapple and stir to coat. Add in pineapple juice and broth and bring to a boil on high heat. Boil 8 min.
4. Meanwhile, trim pork of excess fat, leaving a thin layer on top of the meat. Place fat-side up, in a shallow roasting pan. Using a slotted spoon, scoop up pineapple and place around the meat. Pour 1/3 c. of juice-broth mix over top of meat. Place in the middle of a preheated 350i oven. Roast for 1 hour, uncovered.
5. Meanwhile, reduce juice-broth mix by boiling on high heat for about 8 to 10 min. You want to reduce it by half in volume. As the pork roasts, if pan look dry, spoon a little of this reduced juice-broth mix over the roast to baste it. If preparing rice, reserve 1 c. of juice-broth mix; set aside. Remove roast from oven and season with a little salt and pepper. Spread chutney over the top of the roast, covering sides and ends. Return to oven and roast, uncovered, an additional 30 min (roast should have an internal temperature of 150i to 160i). Add in more juice-broth mix to pan if it looks dry.
6. Allow to rest for 10 min before slicing. Arrange pork slices on a platter, overlapping each slice to create a pattern. Place mango garnish around the pork. Serve immediately.