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Ingredients
- 4 Tbsp. Butter
- 1 Tbsp. Curry pwdr
- 4 c. Fresh pineapple - diced
- 1 c. Chicken broth
- 1 x Pork loin-boneless(3 1/2 lb)
- 2/3 c. Mango chutney Salt & Pepper (to taste) Curry-Pineapple Rice (Opt.)
Directions
- 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. Preheat oven to 350 degrees. Place butter and curry pwdr in skillet. 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.
- 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 one-third c. of juice-broth mix over top of meat. Place in the middle of a preheated 350-degree oven. Roast for 1 hour, uncovered.
- 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 150 to 160 degrees). Add in more juice-broth mix to pan if it looks dry.
- Prepare Curry-Pineapple Rice, if you like.
- Allow to rest for 10 min before slicing.
- If using, place rice on serving platter. Arrange pork slices, overlapping each slice to create a pattern. Place mango garnish around the pork. Serve immediately. Curry-Pineapple Rice: Place 1 c. of the juice-broth mix and 3 c. of water in a large saucepan. Add in a healthy pinch of salt. Bring to a boil. Add in 2 c. of long grain rice, cover and reduce heat to low. Simmer, covered, for 18 min. If any liquid remains cook a few more min. Remove lid and fluff with a fork.
- If you like, stir in some of the pineapple wedges which cooked with the pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 8 servings | |
| Calories 381 | |
| Calories from Fat 137 | 36% |
| Total Fat 15.3g | 19% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.05g | |
| Cholesterol 160mg | 53% |
| Sodium 201mg | 8% |
| Potassium 945mg | 27% |
| Total Carbs 6.1g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.17g | 3% |
| Protein 52.29g | 84% |
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