Mango Chutney Pork Roast Recipes

Steps:

• 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.

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Steps:

• In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.

Steps:

• Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
• Combine mango with all the other ingredients in a deep heavy sauce pot.
• Cook, uncovered until it begins to simmer gently.
• Continue cooking for about 10 minutes, simmering until thickened.
• Cool, cover tightly and refrigerate.
• It will keep for about 1 week in the refrigerator.
• Bring to room temperature or warm for serving.
• Tederloins: Season lightly with salt and pepper.
• Roast pork on a rack in a shallow roasting pan.
• Insert meat thermometer.
• Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
• Slice and top with chutney.

Steps:

• Lightly spread mustard on each toast round. Arrange the rounds on a serving platter. Top with a portion of pork, spoon a small dollop of chutney on each piece of pork, garnish with parsley leaves if desired, and serve.
• Adjust an oven rack to the upper middle position and heat the oven to 425 degrees. Arrange bread on a large wire rack. Set the wire rack on the oven rack and bake until toasts are crisp and golden brown on the outside and a little soft on the inside, 4 to 5 minutes.

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

Steps:

• Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
• Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

Steps:

• Wash roast and pat dry; trim excess fat.
• Put sliced onion in the bottom of a 5 to 7-quart slow cooker.
• Lightly salt and pepper the roast then rub with the garlic powder or fresh minced garlic.
• Place the roast in the slow cooker.
• Combine chutney, sugar, mustard, ginger, and curry powder; spoon over the roast.
• Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3 to 4 hours longer.
• The roast should register at least 160 degrees on an instant read thermometer or meat thermometer inserted in the center of the roast.
• Remove the roast from the crockpot and keep warm; pour juices into a medium saucepan. Simmer the juices for about 5 to 8 minutes to reduce by about one-third.
• Combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth.
• Stir the cornstarch mixture into the juices and continue cooking for about 1 minute, until thickened.

Steps:

• Place the oil, coriander, black pepper, salt and cayenne in a resealable gallon-sized plastic bag. Mix together and add the pork chops turning them to coat completely. Refrigerate a minimum of 20 minutes to overnight. Put an oven rack in the top middle position in the oven and turn on the broiler. Heat a large frying pan for 2 minutes over medium-high heat. Add the chops and sear until browned. Turn the chops over and transfer the frying pan to the oven. If you don't have a frying pan that you can put under the broiler, turn the chops and continue to brown the other side. Then transfer the chops to a baking pan. Broil the chops for 3 minutes, remove from oven and spread the chutney evenly over each chop. Sprinkle each chop with 1/4 tsp of sugar and return the frying pan or baking pan to the oven. Continue to broil the chops until the chutney is deep golden - if the ends get a bit charred, that is fine. Remove the chops to a plate and let sit for a few minutes before serving.

Steps:

• Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
• Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.