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
. 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.