Pork loin with chutney glaze

Pork Loin with Chutney Glaze recipe

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One 3- to 3-1/2-pound pork loin roast
3 Tablespoons frozen orange juice concentrate, thawed
1/2 cup Major Greychutney (or your favorite)
2 Tablespoons soy sauce
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
1 papaya
1 lime, cut in wedges

Place pork loin roast, fat side up and uncovered, on rack over convection oven roasting pan. Roast in 300-degree convection oven for 45 minutes. Meanwhile, in a blender or food processor combine orange juice concentrate, chutney, soy sauce, garlic salt, and ginger; puree until smooth. Remove meat from oven, spoon half the sauce over meat, and roast for 30 more minutes. Remove from oven again, spoon remaining sauce over meat, and roast until a meat thermometer inserted in center of roast registers 170 degrees (allow about 35 minutes per pound in all).

Transfer roast to a carving board. Peel papaya, halve, remove seeds, and slice. Carve roast and arrange in center of platter. Arrange papaya slices and lime wedges around roast.

Serves: 6 to 8

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