Mango Chutney Pork Roast Recipes

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MANGO-CHUTNEY GLAZED PORK LOIN ROAST



Mango-Chutney Glazed Pork Loin Roast image

A little of this...a little of that, this delicious pork loin roast recipe has just a touch of India, but appeals to everyone! Serve with jasmine rice or potatoes.

Provided by LivininGTown

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 10

Number Of Ingredients 9

1 (2 1/2 pound) center-cut boneless pork loin roast
1 tablespoon tandoori paste, or to taste
12 ounces mild shredded mango chutney
2 tablespoons apricot jam
1 tablespoon dehydrated onion flakes
2 cups water
2 slices pineapple, cubed
1 tablespoon dried cranberries
1 tablespoon chopped candied orange peel

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.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 24.2 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 473.6 mg, Sugar 4.3 g

MANGO CHUTNEY PORK ROAST



Mango Chutney Pork Roast image

Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. -Pamela Vitti Knowles, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings (2 cups chutney).

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 305mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

ROAST PORK ON TOAST ROUNDS WITH MANGO CHUTNEY



Roast Pork on Toast Rounds with Mango Chutney image

Leftover roast pork is ideal for this hors d'oeuvre, but roast pork is also available at the deli section of most grocery stores. If not, sliced pork tenderloin is the perfect size for topping toasts. To cook, heat a medium (10-inch) skillet over high heat. Place a tenderloin that has been oiled, salted and peppered in the skillet. Cook, turning occasionally, until the meat reaches an internal temperature of 140 degrees, about 20 minutes.

Provided by Food Network

Categories     appetizer

Time 15m

Yield Makes about 2 dozen

Number Of Ingredients 5

Dijon mustard
1 recipe Toast Rounds
12 ounces thin-sliced roast pork
2 tablespoons prepared chutney, such as Major Grey's
Small pieces of flat parsley leaves for garnish (optional)

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.

MANGO CHUTNEY



Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

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.

MANGO CHUTNEY



Mango Chutney image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

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.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

MANGO CHUTNEY & PORK MEDALLIONS



Mango Chutney & Pork Medallions image

This is one of my favourite dishes. You will be surprised by how fast and easy it is to make this tender and moist, flavourful pork that your family will ask for again and again.

Provided by Baby Kato

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork tenderloin, boneless
2 tablespoons butter
1/2 cup whipping cream
1/4 cup mango chutney, chopped finely
1/2 teaspoon salt
1/4 teaspoon pepper
steamed rice
1/8 cup green onion, thinly sliced

Steps:

  • Cut pork tenderloin into medallions.
  • Sprinkle salt and pepper on pork.
  • Add butter and quickly brown pork medallions in pan over medium-high heat.
  • Remove pork from heat and keep warm.
  • Add whipping cream to pan and bring to a boil.
  • Add chutney to cream mixture, mix well and pour over medallions.
  • Cover and bake at 350 degrees for 20 minutes.
  • Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.

Nutrition Facts : Calories 386.2, Fat 26, SaturatedFat 13.7, Cholesterol 168.3, Sodium 426.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 35.7

PORK TENDERLOIN WITH MANGO CHUTNEY



Pork Tenderloin with Mango Chutney image

Categories     Fruit     Ginger     Low Fat     Mango     Pork Tenderloin     Curry     Summer     Jalapeño     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped peeled fresh ginger
1 large firm but ripe mango, peeled, pitted, chopped (about 1 cup)
1 tablespoon chopped seeded jalapeño chili
1/4 teaspoon ground turmeric
2 tablespoons fresh lime juice
Nonstick vegetable oil spray
2 12-ounce pork tenderloins, trimmed
1 tablespoon curry powder
2 tablespoons fresh cilantro leaves

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



Pork Tenderloin with Mango Chutney image

Pork tenderloin is so easy to prepare and this chutney makes it even easier when it can be prepared ahead of time. Good recipe for entertaining. This recipe comes from a restaurant's cookbook that we frequent often - the Fly Fisher's Inn in Cascade, Montana. Enjoy!

Provided by DDW7976

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (14 ounce) pork tenderloin
1 mangoes or 1 (12 ounce) can mangoes, slices cut into 1/2 inch cubes
1/2 cup white sugar
1/4 cup finely diced red onion
2 tablespoons white vinegar
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon ground cloves
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 412.8, Fat 11, SaturatedFat 3.8, Cholesterol 131, Sodium 99.9, Carbohydrate 36.4, Fiber 1.5, Sugar 33.8, Protein 41.4

EASY MANGO CHUTNEY



Easy Mango Chutney image

Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup finely chopped onion
1 pound mangoes, apricots, or peaches, peeled, pitted, and coarsely chopped (about 2 cups)
1/3 cup raisins
1/4 cup granulated sugar
1/4 cup honey
1/4 cup cider vinegar
3/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coarse salt

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
  • Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.

PORK ROAST WITH MANGO SALSA



Pork Roast with Mango Salsa image

"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 20

3 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 boneless whole pork loin roast (2-1/2 pounds)
SALSA:
1 medium mango, peeled and chopped
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

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.

Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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