Recipe courtesy of Robert Irvine
Total:
2 hr 20 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Pork:
  • 1 (2-pound) pork loin
  • Salt and freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons grapeseed oil
Rice and beans:
  • 2 cups white rice
  • 2 tablespoons butter
  • 1 1/2 teaspoon salt
  • 1 (16-ounce) can red beans
  • 1 (16-ounce) can black beans
Mango honey sauce:
  • 1 tablespoon grapeseed oil
  • 1 shallot, minced
  • 1 small jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers)
  • 1 tablespoon rice wine vinegar
  • 1 cup chicken stock
  • 1 cup mango juice, preferably with no additional sugar added
  • Salt, if needed, and freshly ground black pepper
  • 1/4 cup honey
Shrimp and garlic: Gambas y ajillo
  • 1 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 4 garlic cloves
  • 1 pound (21 to 30-count) shrimp, shells removed and deveined

Directions

Preheat oven to 375 degrees F.

Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed 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 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.

Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.

After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.

Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.

Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.

Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm.

Remove pork from oven and let rest.

Fold the beans into the rice, cover and let rest.

For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.)

Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce.

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