Tag Archive for Chutney

Pork Loin Roast with Mango and Tomato Chutney

moist bone in pork loin roast with chutney

I’ve made a lot of pork loin roasts in my day and I have mixed results on how tender and juicy they turn out. I know that cooking things with the bones still in helps keep things juicy so I grabbed a nice 8 rib bone in pork loin roast at the grocery and brought it home. Now, how to make this pork roast moist, juicy, tender and delicious?!

I think I found it! I think my troubles of sometimes moist and sometimes not so moist are over! Hallelujah! See, I’ve tried a lot of different methods: searing it first, roasting at high temperature, baking at 350, grilling, and combinations of all the above. but, this was the BEST bone in pork loin roast I have ever made and I’m not sure why I’d ever do anything else!

Level of Difficulty: Moderate
Time Required:Prep Time – 45min; Cook Time – 2 hours

Ingredients for pork loin roast with mango and tomato chutney:

1 bone in pork loin roast (mine was 8 bones)

Coarse Kosher Salt

Fresh cracked black pepper

Country Style Dijon Mustard

6 cloves garlic, minced

Mango and Tomato Chutney

2 cups mango, diced

2 cups tomatoes, diced

2 green chilis, diced (how to cut a pepper), I used jalepenos because I’ve got so many right now

1/2 cup sugar

3T salt

2t mustard seeds

2t cayenne (I made this with a little heat but you can add less (or more) to suit your pallet)

2T oil 

Special Equipment and Other Items Needed:

Roasting pan

How to make juicy pork loin roast:

Let the pork loin roast come to room temperature for about 30 minutes to an hour.

Preheat oven to 400 degrees.

Prepare pork loin roast by rubbing all over generously with salt, pepper, garlic and Dijon mustard. Top, bottom and sides.

Cook in oven at 400 degrees on just above middle rack for 45 minutes. It should be getting some nice brown parts on top.

how to make juicy pork loin roast

While in the oven, make the chutney. Here is the recipe for the chutney but the only thing I did different was let it cook down longer so not quite as chunky. Most of the tomatoes had broken down. If you cook it while the roast cooks, it should be perfect.

Reduce oven temperature to 325 degrees. Cover pork loin roast in chutney (you will probably have some chutney to reserve which I used to warm up my leftovers the next day) and cook for another hour to hour and 15 minutes internal temperature is 150 degrees.

moist bone in pork loin roast with chutney

Remove from oven and let rest for 15 minutes while you finish your last minute things. When prepared to serve, you can either serve full bone-in pork loin chops by cutting the pork loin with ribs in tact or you can remove the ribs and cut the meat in whatever sizes you want.

pork loin roast with mango and tomato chutney

Because I have kids to serve too, I chose the latter. Remove the ribs by slicing as close to the bones as possible all the way down. Then you can slice the pork loin into thin slices. I enjoyed eating the ribs later!

Top with the juices from the pan (which if too thick, add some chicken stock and simmer, scraping up the bits on the bottom) and serve. You will not be disappointed!!! I promise. I almost didn’t call everyone to dinner and just ate the full thing by myself. SOOOO good.

bone in pork loin roast with mango and tomato chutney

Important Tips:

The oven! 450 degrees for 45 minutes and 325 degrees until done. This was perfection for moistness. Now, if you do a pork loin roast without the bones, that will be different. I’d try 20 minutes at 450 degrees (or until brown on top) and then go to 325 degrees which will be a lot shorter than an hour since it doesn’t have bones.

Variations:

You could use different flavors in the chutney. Apples, peaches, and onions all come to mind as well as the mangoes, tomatoes and peppers. Pick two or three and try it! Just don’t vary the method in the oven.

Meal Ideas:

I served this with spinach pie and brown rice.

Got Leftovers?:

For leftovers, I heat the sauce and not the meat. Then let the thinly sliced meat soak in the sauce for a minute. Reheating the meat will just cook it and take out all of the moistness.

Cranberry Sauce

Thanksgiving Cranberries

When I was a kid, the only cranberry sauce I knew came out of a can in one big cylindrical lump. It was then, put on a plate and sliced. You could still see the ridges from the tin can!! Dear Lord, that just ain’t right!! And they wondered why I didn’t eat it.

The pleasures of growing up and having the ‘opportunity’ to start your own traditions. We serve fresh cranberry at Thanksgiving and Christmas now. I had no idea how ri-donk-u-lously simple it was until my HUSBAND taught me how to make it after we got married. That’s just how easy it is folks.

Level of Difficulty: Easy
Time Required: Prep/Cook Time – 20min; Chill time – 2+ hours

Ingredients:

12 oz fresh cranberries

1 cup sugar

1 cup water

fresh orange zest and the juice of whatever orange you zested (ok, I added this little touch)

Special Equipment and Other Items Needed:

Zester (I use my microplane)

How to make fresh cranberry sauce:

Rinse the berries. Place in a pot. Add water, sugar, zest and juice.

Thanksgiving Cranberries

Heat over medium high heat until sugar is melted and berries burst (about 20 mins). Remove from heat and let cool. Place in fridge to cool the rest of the way. You can make this a couple of days in advance and serve cold or room temperature. If you want a kind of a chutney, add some toasted walnuts just before serving (ok, I added this one too, sorry Mark).

Thanksgiving Cranberries

Variations:

Use the cranberry sauce over baked brie for a fantastic holiday appetizer!

Use it as preserves and eat on biscuits or toast for breakfast.

Halibut – roasted with tomato chutney and sauteed spinach

Quality, fresh fish makes my mouth water when I see it in the market. I wish my children were ready to eat fish because I’d make it a whole lot more than I do now if they did. It provides such great variety to your weekly menus because chicken tastes like chicken, but all the different varieties of fish and seafood each have their very own flavor.

I saw a really nice piece of halibut the other day and decided the kids could eat pasta tonight! This was absolutely delicious and was pretty to look at too.

Level of Difficulty: Moderate
Time Required: Prep Time – 20min; Cook Time – 20 min

Ingredients for 2:

2 pieces of halibut whatever size you want

Panko bread crumbs

Salt and Pepper

Olive Oil

1 lb fresh spinach

2 cloves garlic, minced

1/2 lemon, juiced

4 jalapenos (red if you can find them), seeded and diced

2 cups grape tomatoes, sliced

1 shallot, sliced thinly

1 T sugar

How to make Halibut with tomato chutney and spinach:

Halibut:

Salt and Pepper the Halibut filets. Let rest for a few minutes to pull some of the water from the fish and then top with panko bread crumbs and a drizzle of olive oil. Place on a baking sheet covered with parchment paper and set aside. Preheat oven to 450 degrees.

Halibut with panko

Spinach:

Add a couple of tablespoons of olive oil to a skillet, squeeze the juice of 1/2 a lemon, add salt, pepper and minced garlic cloves. Place spinach on top and set aside. This will only take about 2 minutes to cook.

Tomato and Pepper Chutney:

Add the sliced tomatoes, diced peppers, and sliced shallot to a sauce pan. Turn on medium high heat. Drizzle a little olive oil on top and add the sugar. Stir and let cook down to your desired consistency. This will certainly have a kick to it so feel free to add less peppers or a bit more sugar to tone it down a bit if you want but it is a nice compliment to the blandness of the fish.

tomato and pepper chutney

Finishing it all:

Once the chutney is done and the oven is heated, place the fish in the oven on the middle or one spot above the middle oven rack. This will take less than 10 minutes to cook and will depend on the thickness of your fish. You want it hot and opaque in the center. When the fish has just a couple of minutes left, turn the spinach on high. When it starts to sizzle a bit, use some tongs to toss it around in the olive oil. Cook until just wilted.

You can then plate it all up. We did it two ways to see what was prettier and this picture came out better but you could do it however you want. It tastes best with a little bit of everything in each bite.

halibut tomato chutney sauteed spinach

Important Tips:

Try not to overcook the fish. You may think you like it cooked all the way, but try it first. You can always put it back in the oven.

how to cook halibut

Mango Chutney with Tomatoes

A chutney is just a nice condiment to compliment many different dishes. I like to think of it as a cooked salsa. It is very versatile and can be made with any assortment of fruit and spices. Just mix to desired taste, add some sugar, cook it to desired consistency and you’re done.

how to make a chutney

This mango chutney with tomatoes and spices is yet another great recipe idea Denise and I received from our time with Asha Gomez, chef/owner at Cardamom Hill restaurant in Atlanta.

Check out our previous post if you missed it on our experience there.

Level of Difficulty: Easy Time Required: Prep Time – 10 min; Cook Time – 2min – 15min

Ingredients:

2 cups mango, diced

2 cups tomatoes, diced

2 green chilis, diced (how to cut a pepper), I used jalepenos because I’ve got so many right now

1/2 cup sugar

3T salt

2t mustard seeds

2t cayenne (I made this with a little heat but you can add less (or more) to suit your pallet)

2T oil

Making the Mango Chutney:

Add the  oil to the pan over medium-high heat. Add the chilis and mustard seeds. Add the mango. Saute for a couple of minutes. Add the tomatoes, sugar, salt and cayenne. Reduce heat to medium.Continue to sauté until it is your desired consistency. I cooked mine about 15 minutes.

how to make chutney