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
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