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Mango Chutney Pork Roast

 Mango Chutney Pork Roast
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.
6 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 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


  • In a large skillet, heat butter over medium-high heat. Brown pork on
  • all sides. Sprinkle with the salt, pepper and ginger.
  • 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.
  • 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).
Nutritional Facts: 4 ounces cooked pork with 1/3 cup chutney equals 256 calories,

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Mango Chutney Pork Roast (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.