F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Roast Pork with Sticky Mango Glaze
© Daniela Stallinger

Roasted Pork with Sticky Mango Glaze

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 12
  • HEALTHY

Mangoes, ubiquitous in the Caribbean, flavor this sticky, slightly spicy glaze for roasted pork. Carolina Buia also uses sweet-and-sour tamarind paste in the glaze to add tartness.

  1. 1/2 large mango, peeled and cut into 1/2-inch chunks (1 cup)
  2. 2 tablespoons sugar
  3. 1 1/2 teaspoons tamarind paste
  4. 1 teaspoon Worcestershire sauce
  5. 1/2 teaspoon soy sauce
  6. 1/4 teaspoon crushed red pepper
  7. 1/2 teaspoon vegetable oil
  8. 1 garlic clove, minced
  9. Salt and freshly ground pepper
  10. 1 tablespoon extra-virgin olive oil
  11. One 4-pound pork loin roast, tied
  12. 1/2 cup dry white wine
  13. 3/4 cup chicken stock or low-sodium broth
  1. Preheat the oven to 300°. In a blender, combine the mango chunks with the sugar, tamarind paste, Worcestershire sauce, soy sauce and crushed red pepper and puree until smooth.
  2. In a small saucepan, heat the vegetable oil until shimmering. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the mango puree, season with salt and pepper and bring to a simmer. Cook over low heat until slightly thickened, about 5 minutes.
  3. In a large ovenproof skillet, heat the olive oil until shimmering. Season the pork roast with salt and pepper. Add the roast to the skillet and cook over high heat, turning occasionally with tongs, until browned all over, about 7 minutes.
  4. Transfer the skillet to the oven and roast the pork for about 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Brush the mango glaze all over the roast, turning to coat it evenly. Continue to roast the pork until an instant-read thermometer inserted in the center registers 135°, about 5 minutes longer.
  5. Light the broiler. Brush some of the mango glaze and pan drippings over the pork and broil 8 inches from the heat for 5 minutes or until the glaze is slightly sticky and golden. Transfer the roast to a cutting board and let rest for 15 minutes.
  6. Meanwhile, pour off the fat from the skillet and set the skillet over moderately high heat. Add the wine and cook, scraping up any browned bits. Transfer to a small saucepan and simmer the jus until reduced by half, about 5 minutes. Add the chicken stock and simmer until slightly reduced, about 3 minutes longer. Season the jus with salt and pepper.
  7. Discard the strings from the roast and slice 1/3 inch thick. Serve with the jus.

Suggested Pairing

Barbera, originally an Italian variety, becomes rich and full-flavored under the generous California sun. It's perfect for tangy, tropical flavors like the mango glaze on this pork loin.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.