Pork Loin with Mango Chutney Sauce

I think I have mentioned a time or two that My Grandma's Recipe Box(es) is loaded with recipes for sweets. Honestly, I do enjoy baking, so this notion of cooking my way through her recipe box is going to work out fine, but I do need a break from bars, cakes and cookies from time to time.  So I decided to plan on cooking something different over the weekend.  As it turned out, while headed to the produce section of one of the grocery stores I frequent, I couldn't miss the huge display of mangos. They were beautiful and fragrant and the price was right at a $1.00 a piece.  So I bought a few mangos and a pork tenderloin and headed home to see what I could come up with. Now after living in Hawaii for 10 years, you'd think I would know exactly what to do with the mangos, and I do, if you count dicing them and eating them. I will admit,  I didn't even look through my Grandma's boxes to see if I could find something, I was frankly anxious to do what I usually do and surf the internet for a recipe.  I ended up making the following Pork Loin with Mango Chutney Sauce that I found at www.thatsmyhome.com. It required a Mango Chutney so I searched some more and found the following recipe for Mango Chutney at Foodnetwork.com from Paula Dean. While there aren't recipes like this in my Grandma's Recipe box, I think she would have loved this one.  She always wanted to go to Hawaii and even to this day I can hear how she would say the word "Hawaii'a" ( yea, she always kind of added this "a" sound at the end).  In a picture that is tucked away, she is dressed up in a "mumu" and sporting a plastic lei and the smile on her face is priceless.  In reality, that was about as close to an island as she got. Perhaps one of the few regrets I have is that we didn't make sure she visited us while we lived in Hawaii.  Any how...Here's to one I think she would add to her box, if for no other reason than the fact that it's a tropical type recipe.

Pork Loin with Mango Chutney Sauce

1/2 cup plain dried bread crumbs

1 tsp salt

1/2 tsp coarsely ground black pepper

1/4 cup plus 2 tbsp Dijon mustard with seeds

1 boneless pork loin roast (3 lbs.) well trimmed

Parsley sprigs for garnish

Preheat oven to 350 degrees (F).  In small bowl, combine bread crumbs, salt, pepper and 1/4 cup mustard.

Pat pork roast dry with paper towels. With hand, pat bread-crumb mixture onto pork.  Place pork on rack in small roasting pan (about 14 inches x 10 inches) and roast 1 hour and 20 minutes or until temperature on meat thermometer reaches 155 degrees, F. (Internal temperature will rise to 160 degrees upon standing.)

Transfer pork to cutting board; let stand 10 minutes.

In 1-quart saucepan, heat mango chutney, remaining 2 tablespoons mustard and 1/3 cup water over medium heat, stirring constantly, until heated through, about 1 minute.

To serve:  Slice pork.  Arrange pork on platter with parsley sprigs. Serve with sauce.

Mango Chutney

2 1/2 cups diced mangos

1 (1-inch) piece peeled fresh ginger

1 Scotch bonnet pepper, minced

1 clove garlic, minced

1/4 teaspoon kosher salt

1/2 cup cider vinegar

1/2 firmly packed light brown sugar

1/2 cup raisins

Freshly ground pepper

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking.  Let cool, and store in an airtight container.

For the Chutney, I didn't have a scotch bonnet pepper, so I used the last jalapeno from my "so called" garden. Bubba rated this one a "7".