Mango-Chutney Glazed Pork Loin Roast recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 473.6 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

Recipe Yield

10 servings

Recipe Note

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.

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