Renegade Pork with Mango Ginger Rub

TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

RUB:
  • 1 large orange, zest grated and juiced
  • 1 large lemon, zest grated and juiced
  • 1 mango, peeled, cut away from the pit and finely diced into a strainer set over a bowl to collect and reserve the juice
  • 2 tablespoons minced fresh ginger root, (about a 1-ounce, 1 to 1 1/2-inch piece), peeled
  • 1 large clove garlic, mashed
  • 1 shallot, finely minced
  • 1/4 cup cracked black pepper
  • 2 tablespoons salt
  • 1 (3 to 4-pound) pork loin
      PORK AND SAUCE:
      • Salt and freshly ground black pepper
      • 2 teaspoons very finely minced rosemary leaves
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      In a small bowl, combine orange zest, lemon zest, 2 tablespoons of the mango (reserving the rest), ginger root, garlic, shallot, cracked pepper, and salt. Add about 1 teaspoon each of the orange juice, lemon juice and mango juice to make a paste (adjust amount of juice up or down as needed without making it too watery), reserving the rest of the juice for the sauce . Rub the paste into the entire surface of the pork loin and let sit for 2 hours.

      Preheat oven to 350 degrees F. In a large skillet with oven safe handles, heat the olive oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 45 minutes to 1 hour. Remove pork loin to a utility platter or carving board to let rest. To the juices in the pan, add the white wine and reduce by half, then add the reserved orange juice, lemon juice, mango juice, and reserved mango and allow to reduce and thicken. Add salt and pepper, to taste.

      Slice the pork loin and arrange on serving platter. Spoon sauce over and garnish with rosemary.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.