| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 large orange, zest grated and juiced
- 1 large lemon, zest grated and juiced
- 1 mango, peeled, cut away from the pit and finely diced into a strainer set over a bowl to collect and reserve the juice
- 2 tablespoons minced fresh ginger root, (about a 1-ounce, 1 to 1 1/2-inch piece), peeled
- 1 large clove garlic, mashed
- 1 shallot, finely minced
- 1/4 cup cracked black pepper
- 2 tablespoons salt
- 1 (3 to 4-pound) pork loin
- 2 tablespoons olive oil
- 1 cup white wine
- Salt and freshly ground black pepper
- 2 teaspoons very finely minced rosemary leaves
Instructions
- In a small bowl, combine orange zest, lemon zest, 2 tablespoons of the mango (reserving the rest), ginger root, garlic, shallot, cracked pepper, and salt. Add about 1 teaspoon each of the orange juice, lemon juice and mango juice to make a paste (adjust amount of juice up or down as needed without making it too watery), reserving the rest of the juice for the sauce . Rub the paste into the entire surface of the pork loin and let sit for 2 hours.
- Preheat oven to 350 degrees F. In a large skillet with oven safe handles, heat the olive oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 45 minutes to 1 hour. Remove pork loin to a utility platter or carving board to let rest. To the juices in the pan, add the white wine and reduce by half, then add the reserved orange juice, lemon juice, mango juice, and reserved mango and allow to reduce and thicken. Add salt and pepper, to taste.
- Slice the pork loin and arrange on serving platter. Spoon sauce over and garnish with rosemary.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 422 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 98 mg |
| Sodium | 756 mg |
Reviews
I made this for my girlfriend on Valentine’s Day. I subbed tenderloin for pork loin, used less salt, more ginger, red wine instead of white (a liberty, sorry Robert!), and sweet onions instead of shallots. This was 10 months ago so I don’t recall the exact details– I seem to recall cooking it uncovered for at least part of the time.
At any rate the dish was *fantastic*, it was very flavorful but not overpowering, moist, tender, and satisfying. I paired it with some sauteed green beans with lemon juice and pine nuts and I think some garlic mashed potatoes; I forget what we drank. It was a hit, a Valentine’s Day success 🙂
I made this for dinner tonight. I noticed that the recipe calls for 2 tablespoons of salt, thought way too much so I used half that amount. Still way too much salt. I also reduced the amount of pepper, for me it was still too much heat. If I make this again the salt will be reduced to 1 teaspoon and 1 tablespoon pepper. This could be a good recipe but not as is!