Pork Roast with Mango Chutney

This is the result of a target of opportunity sale on pork roast. I tried to think of some way to liven it up with what I had on hand. Even if I say so, this is amazingly good.


  • Pork Roast (3 - 4+ lbs)
  • Coarse Ground, Cracked Black Pepper
  • Brown Sugar
  • Coarse Salt
  • Rice
  • Diced Yellow or White Onion
  • Crushed Walnuts
  • Golden Raisins
  • Fresh Baby Spinach Greens
  • Olive Oil
  • Balsamic Vinegar
  • Apple Cider Vinegar
  • Crumbled Bacon Bits
  • The Method:

    Rub the roast all over with brown sugar, cracked black pepper and coarse salt. Cook uncovered to create a nice crust. Notwithstanding whatever morbid dread that may have been instilled within you by your mother or a school health sciences teacher, unless your country's meat inspectors routinely pass diseased and parasite-ridden meat, you don't need to cook pork until its shrunken and dry. I find that about 20 minutes per pound at 350 F is perfect. This leaves a roast moist, tender enough to cut with a fork, flavorful and succulent. Allow to sit for 10 to 15 minutes before carving.

    The best starch accompaniment with this roast is rice cooked with some diced onion and golden raisins thrown in for extra excitement. Garnish the roast with some warm mango (or peach) chutney with crushed walnuts.

    Prepare a mixture of olive oil, balsamic vinegar, apple cider vinegar, crumbled bacon and a dollop of mango chutney. Heat this in the microwave and drizzle over fresh baby spinach for a superb salad side dish. A bit of goat cheese wouldn't go wrong here.

    Serve the roast with an unctuous white wine like a fine chardonnay, a dry white like like a pinot grigio or sweet white like a riesling. Some fruit like peaches or melon makes a nice aperitif or dessert accompaniment.

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