Pork Loin Roast with Chunky Mango-Peach Chutney

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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. Today’s recipe is great for warm weather. Eating fruit with meat just feels like summer. You can bake or grill this pork loin. You can serve the chutney warm, room temp or cold.

Servings: Serves 4 – 6

Ingredients:

• 2 lb pork loin roast or two 1 lb pork tenderloins
• olive oil spray
• Italian spice blend
• black pepper

For the chutney:

• 1 Tbl of olive oil
• 1 medium chopped sweet onion
• 1 tsp of minced garlic
• 1 lb of cubed mango. Fresh or frozen will work.
• 1 lb of peach chunks. Fresh or frozen will work.
• 1 Tbl of light brown sugar
• ¼ cup of apple cider vinegar
• 1 tsp of ground coriander
• 2 tsp of ground ginger
• 1 tsp of ground cinnamon
• 1 tsp of ground mustard
• ¼ cup of raisins or dried cranberries(your color choice)
• 1 red bell pepper, seeded and diced
• pinch cayenne (optional)

Instructions:

Preheat oven to 375 degrees or light your grill.

For the pork:

In a small roasting pan, spray the bottom with olive oil spray. Set roast, fat side up in the pan and spray the top. Sprinkle with Italian mix to your taste and grate fresh black pepper on top. Set in oven pre-heated at 375 degrees. Roast for 40 minutes, with a meat thermometer poked into the middle, and then check the temperature. You want to remove the pork when the thermometer reaches 160 degrees. Then let rest 10 minutes outside of the oven before cutting. This will allow for juicy pork but no pink in the middle. If you are doing pork tenderloins they will take less time to cook. Check the temperature on them at 20 -25 minutes. If you are able to control the temperature on your grill they should take about the same amount of time to cook.

For the chutney:

While the pork is in the oven you can make the chutney. This is very easy. Put the olive oil, onion and garlic in a medium saucepan. Saute on medium high for about 5 minutes to loosen up the onion. Then add the rest of the ingredients and continue to cook on medium low for up to 15 minutes. Stir often. Unless the fruit was frozen when it went into the pan, I often don’t cook this for the full 15 minutes. It’s really up to you. You get to decide how chunky you want your chutney to be. The longer you cook it the mushier it will get. If you like your chutney to be more like a sauce you can puree the final product in your blender. I like mine chunky. When it’s warm outside and you serve the hot meat with the cold chutney it’s nice to have larger pieces of cold, juicy fruit. If you are making this in cooler months, the warm chutney with the ginger and cinnamon infused in it gives your cheeks a nice glow and a wonderful smell in your kitchen.

Slice the pork on the plate and spoon the chutney over the top or to the side. Other options include serving this with chicken or fish.

Enjoy!

Cheers,