Best 6 Mango Chutney Pork Roast Recipes

MANGO-CHUTNEY GLAZED PORK LOIN ROAST

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.

ROAST PORK ON TOAST ROUNDS WITH MANGO 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.

PORK CUTLETS EMPANIZADO WITH MANGO-RUM CHUTNEY

Steps:

• To make the pork marinade, combine the onion, garlic, orange juice, lime juice, and salt in a resealable gallon-sized plastic bag. Add the pork, turn to coat in the marinade, and refrigerate 1 hour or up to overnight.
• Meanwhile make the chutney. In a saucepan over medium heat, combine the vinegar, rum, raisins, brown sugar, red onion, bell pepper, ginger, garlic, and allspice. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer until the onions and peppers are soft, 8 to 10 minutes. Add the mangoes and the apple and continue to simmer, stirring occasionally, until the fruit begins to break down and the mixture is thick and jammy, about 15 to 20 minutes. Turn off the heat and set aside to cool. Cover and refrigerate for up to 1 week.
• Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the bread crumbs out on another plate and season with salt and pepper. Remove the pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the bread crumbs so they stick. Set the pork cutlets on a platter and set aside for 30 minutes to allow the breading to set.
• Heat the oil in a large skillet over medium heat. Fry the cutlets until they are golden brown, 3 to 4 minutes on each side. Transfer to a paper towel-lined plate to drain and serve with the Mango-Rum Chutney.

PORK ROAST WITH MANGO SALSA

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.

PORK TENDERLOIN WITH MANGO CHUTNEY

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.

PORK TENDERLOIN WITH MANGO CHUTNEY

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.