Mango Cranberry Sauce
- 1 1/2 cups fresh or frozen cranberries
- 1 large ripe mango, peeled pitted and diced (or 1 cup frozen mango)
- 1 cup brown sugar
- 1/2 cup water
Mango Glazed Pork Loin
- 1 tbsp extra virgin olive oil
- 4 lb pork loin roast (tied)
- salt and pepper to taste
- 1 large ripe mango, peeled, pitted, and diced (about 1 cup)
- 1/4 cup apple cider vinegar
- 3 tbsp brown sugar
- 1 tbsp dijon mustard
- 1 tbsp soy sauce
- 1 shallot (minced)
- 1 tbsp butter
For Mango Cranberry Sauce
Add all ingredients to a medium skillet and cook over medium heat until the cranberries start to burst. Let cool for while you prepare the pork loin.
For Pork Loin
Preheat the oven to 350 degrees.
In a large oven-proof skillet, heat the olive oil on high heat until shimmering. Season the pork with salt and pepper and cook over high heat, turning occasionally with tongs, until browned on all sides, 6-8 minutes.
Place the pork in the oven and roast for about 40 minutes, until an instant-read thermometer inserted in the thickest part registers 135 degrees.
Meanwhile, in a blender, combine the mango, vinegar, sugar, Dijon and soy sauce and process until smooth.
In a small saucepan, melt the butter and sauté the shallots over medium heat until translucent, about 5 minutes. Add the mango puree and simmer until thickened, 5-10 minutes. Season with salt and pepper and set aside.
Brush the mango glaze all over the pork. Return to oven and continue to roast until an instant-read thermometer inserted in the center registers 140 degrees, about 5 minutes longer.
Transfer to a cutting board and let rest 10 minutes. Carve into slices and serve with Mango Cranberry Sauce on the side.
The Mango Cranberry Sauce will keep in the fridge for up to 1 week.
Recipe submitted by Erin Lynch, Platings and Pairings.