Over the years, both for guest cooking and for meals at the convent and friary, our cooks are always on the lookout for delicious recipes with a unique twist that are easy to prepare. This special orange pork recipe is one of these! While pork loin can be roasted in the oven — a pan-fried preparation is equally as tasty.
We very much enjoyed this lovely meat course and hope that you will too! Juicy and flavorful, this is a keeper!
Our convent menus usually include pork once a week in some form or other. Some of us would happily settle for homemade applesauce along with our crusty golden roasted pork and potatoes….but one of our younger, more innovative cooks came up with something that others found more appealing--and you may too: golden roasted pork with a luscious mango chutney she felt the Holy Spirit inspired her to create!
Coat the surface of a large oven-proof skillet or cast iron pan with olive oil. Heat on high heat. When oil begins to smoke, add pork loin to pan or skillet.
Season with salt and pepper. Once the first side has a golden crust, turn pork in the pan to get a crust on the other side. This will seal the meat before roasting, ensuring a juicy serving of meat when cut
Place the skillet and pork into the oven and roast, about 1 hour or until the internal temperature registers 145F on a meat thermometer.
Pull out the pork and let rest, loosely covering the meat with foil.
Coat the bottom of a medium saucepan with olive oil over medium heat.
Once oil is warm, sautee the red onion until it becomes translucent. Add red and green bell peppers and cook until tender.
Once vegetables are cooked, add mango and duck sauce, cooking through until the chutney starts to bubble. Add salt to taste.
Once the pork has rested, slice into ½ to ¼ inch slices, top with warm chutney and serve.