Pork Loin with Mango Chutney Sauce

Pork Loin with Mango Chutney Sauce

1/2 cup plain dried bread crumbs
1 tsp salt
1/2 tsp coarsely ground black pepper
1/4 cup plus 2 Tbsp Dijon mustard with seeds
1 boneless pork loin roast (3 lbs.) well trimmed
1/2 cup mango chutney chopped
Parsley sprigs for garnish

Preheat oven to 350 degrees (F). In small bowl, combine bread crumbs, salt, pepper and 1/4 cup mustard.

Pat pork roast dry with paper towels. With hand, pat bread-crumb mixture onto pork. Place pork on rack in small roasting pan (about 14 inches x 10 inches) and roast 1 hour and 30 minutes or until temperature on meat thermometer reaches 155 degrees, F. (Internal temperature will rise to 160 degrees upon standing.) Transfer pork to cutting board; let stand 10 minutes.

In 1-quart saucepan, heat mango chutney, remaining 2 tablespoons mustard and 1/3 cup water over medium heat, stirring constantly, until heated through, about 1 minute.

To serve: Slice pork. Arrange pork on platter with parsley sprigs. Serve with sauce.

Makes 8 main-dish servings.

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