| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Pork Loin |
| 4 |
c |
Pineapple; diced |
| 1 1/2 |
c |
Pineapple juice |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Mango chutney |
| 3 |
|
Cloves garlic; sliced |
| 4 |
tb |
Butter |
| 1 |
tb |
Curry powder |
INSTRUCTIONS
http://reddwarf.voicenet.com/~mgm2/rod97427.htm
Preheat the oven to 350 F. Cut deep slits in the pork and insert one garlic
slice into each slit. Season the pork with salt and pepper and place it in
a large roasting pan.
Melt the butter in a saucepan. Add the curry and cook for 3 minutes. Add
the pineapple and cook for 5 minutes. Stir in the broth and the pineapple
juice. Boil the mixture for 10 minutes.
Remove the pineapple cubes from the mixture and place around the pork. Pour
about 1/2 cup of the mixture over the pork.
Roast the pork, uncovered for about 1 hour. Baste every 15 minutes. After 1
hour, baste and then spread the chutney over the pork. Roast about 30 more
minutes until the roast reaches an internal temperature of 160 F. Let the
roast rest 10 minutes before slicing.
While the roast rests, use the remaining pineapple sauce to deglaze the pan
in which the roast cooked. Serve with the sauce poured over the roast.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998
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