Mango Chutney Pork Roast
Mango Chutney Pork Roast

Mango Chutney Pork Roast

  • 6 Servings
  • Prep: 15 min.
  • Bake: 1 hr + standing

“While traditional Bahamian pork is usually stewed or fried, this roast has traditional flavors and features the fruits and peppers that grew in our backyard."
—Pamela K., Hendersonville, NC


  • 1 tablespoon butter
  • 1 boneless pork loin roast (2 to 3 pounds)
  • 1/2 teaspoon each salt, pepper and ground ginger

  • 2 medium mangoes, peeled and cubed
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons white vinegar
  • 1 tablespoon grated fresh gingerroot
  • 1/8 teaspoon each salt, ground turmeric and ground cloves


  1. In a large skillet, heat the butter over medium-high heat. Brown the pork roast on all sides. Sprinkle with the salt, pepper and ginger.
  2. Place the pork roast on a rack in a shallow roasting pan. Bake at 350° for 1 to 11/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing.
  3. Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.


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