Mango Chutney Pork Roast Recipe
Mango Chutney Pork Roast Recipe photo by Taste of Home

Mango Chutney Pork Roast Recipe

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Publisher Photo
Bright mango and red bell pepper really liven up this roast. The tropical fruit sauce packs a punch, especially in the height of winter doldrums.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 6 servings


  • 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

Nutritional Facts

4 ounces cooked pork with 1/3 cup chutney equals 256 calories, 9 g fat (4 g saturated fat), 80 mg cholesterol, 305 mg sodium, 13 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit 1/2 fat.


  1. In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger.
  2. Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 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. Yield: 6 servings (2 cups chutney).
Originally published as Mango Chutney Pork Roast in Taste of Home February/March 2013

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 8, 2015

"this looks so good my husband is a diabetic and i'm always looking for recipes that he can eat"

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