Tuesday, February 2, 2016
Roast Pork with Mango Chutney
Use a meat thermometer to be sure pork is cooked thoroughly. My meat (very old) thermometer says pork at 170 F but net now says 145 F internal temp. I trust my old thermometer temperature recommendation. The pork was not dried out or tough at all, it was juicy. Better safe than sorry. Cover roast with aluminum foil after removing from oven and let sit for 5 minutes. Then remove from pan and slice. I should have taken a photo of the roast just out of the oven. You can see the edge has a nice crust on it.
Note: If you don't want to make the chutney there was a good amount of nice brown juices in the glass baking dish I used which could have been used for a gravy.
While the roast is cooking prepare the mango chutney. Saute one small onion, two large garlic cloves minced and one square inch of fresh ginger, chopped fine. Blister two poblano peppers (you know I love my poblanos), peel and chop and add those along with one cup of mango puree (like you get for a smoothey), (or two fresh mangos) two small tomatoes chopped, and juice of one lime. Add half a teaspoon of cumin seeds mashed or ground cumin. After the mixture is warmed through sprinkle in rice starch to thicken. (I am really liking the rice starch because I can add it directly to the mixture to thicken and it doesn't lump up at all).
This makes enough chutney for a generous amount on each slice of the whole roast. I keep the sliced roast and chutney in separate containers in the fridge and warm them together as leftovers. Real tasty and a nice pop of color on the plate. We'll have the leftovers for several days so a roast was an economical purchase. Thanks for reading and for all your comments.