| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (2 to 3-pound) boneless pork loin
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon chopped thyme leaves
- 1 tablespoon chopped parsley leaves
- 3 tablespoons grapeseed oil
- Salt and freshly ground black pepper
- 1 quart beef stock
- 1 red onion, quartered
- 2 sprigs each: parsley, thyme and rosemary
- 2 cups red wine
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper
- 1 cup mango puree
- 2 tablespoons butter, room temperature
Instructions
- Score the top of the pork loin, with a knife, creating 1/8-inch deep X’s. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
- In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 361 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 84 mg |
| Sodium | 860 mg |
| Serving Size | 1 of 8 servings |
| Calories | 361 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 84 mg |
| Sodium | 860 mg |
Reviews
It’s all about the sauce. I am happy to find another use for my sweetened canned mango pulp/puree, not just for ice cream anymore. I didn’t even strain it, liked the herbs and onion in it. The hardest part was figuring out the correct internal temp. I googled it and some say 140 and up to 170. I had to guess…,it was a 2.44 lb roast…cooked it til it reached 160; it was juicy, hint of pink, and tender.
This is the first time I’ve ever done a recipe by Robert Irvine, and it will definitely would not be the last. This dish was sooooo delicious. I just had to save it in my recipe box, because I will be doing this again.
The pork was flavorful and tasty. I let the rub settle in for about an hour. I added less red wine and less mango that was called for, as well. We served this one with a beautiful fire-roasted red pepper risotto to balance the sweetness of the mango!
I didn’t have rosemary so used basil and thyme with olive oil instead of grapeseed oil to to coat the pork roast. I had some trouble with the glaze – the 2 quarts of stock and 2 cups of wine seemed to overpower the 1 cup of mango. So instead of adding the mango to the stock/wine mix after it had been strained, I put a small amount of that mixture in the sauce pan, then added all of the mango, and then slowly added the mixture in until it tasted like I wanted. Now I need to find something to do with the left over mixture but it should marinate any piece of beef well. My guests loved it!
I was very pleased with this dish. The pork was incredibly flavorful and moist and the mango sauce was a great addition. I did add some honey to the sauce towards the end of the reduction to make it slightly sweeter.