Recipe - Jerked Pork Loin Roast With Banana Mango Chutney

BANANA MANGO CHUTNEY
1/3 cup Red onion, One fourth inch dice
One half cup Red bell pepper, One fourth inch
dice
2 tablespoon Fresh ginger root, minced
1/3 cup Packed light brown sugar
2 tablespoon Granulated sugar
1/8 teaspoon Ground allspice
One fourth teaspoon Ground cloves
Three fourths teaspoon Salt
Three fourths cup White wine vinegar
2 tablespoon Water
2 tablespoon Currants
1 One half cup Firm mango, peeled and minced
2 cup Firm underripe bananas,
peeled,, One half inch chunks

JERK
1 tablespoon Helen's (dry) jerk seasoning
One half teaspoon Salt
1 teaspoon Dried whole thyme
1 One half teaspoon Brown sugar
1/8 teaspoon Ground allspice
3 pound Boneless pork loin roast,
rolled and tied

Banana Mango Chutney: 1. In a heavybottomed, shallow, wide, nonreactive
pot, combine red onion, belle pepper, ginger, brown sugar, granulated
sugar, allspice, cloves, salt, vinegar and water. Rapidly bring to a boil
and boil about 4 minutes until mixture is syrupy and slightly reduced. 2.
Add currants and mango, reduce heat to medium and cook about 1 minute.
Gently fold in bananas and cook until just thickened, about another 2
minutes. Occasionally stir the mixture gently. Do not stir roughly you
want to keep the fruit pieces' integrity. Chutney should be thickened but
still slightly juice. If too dry, add 1 to 2 tablespoons of water. 3.
Remove from the heat and let cool. Refrigerate if not serving right away.
Chutney should be slightly warm for serving.

Jerk: 1. Preheat oven to 425 degrees. 2. In a small bowl, mix jerk
seasoning, salt, thyme, brown sugar and allspice together well. Sprinkle
seasoning on all surfaces of the roast, using all the seasoning and patting
onto surfaces well. 3. Place roast on a rack in a shallow roasting pan.
Roast in preheated 425degree oven for 15 minutes. Then reduce heat to 300
degrees and continue roasting 45 to 55 more minutes, or to an internal
temperature of 160 degrees on an instantread thermometer. This will
produce a juicy roast with a wellseasoned exterior. 4. Remove from oven
and let rest 10 minutes before slicing. 5. Serve with Banana Mango Chutney.

Chef's Notes * Have the butcher roll and tie the roast for you in a single
strip, not doubled. *Jerk seasonings vary. I used Helen's dry jerk
seasoning, which is not super hot. Add more jerk seasoning if you like lots
of heat. *Black beans and rice would be great accompaniments to this dish.
*Use any leftover pork and chutney to make fabulous sandwiches.

NOTES : Recipe copyright 1997 by Kathy Casey. Appeared in the Seattle
Times, 2/5/97. MC formatted 2/8/97 by MsRooby@sprintmail.com
Recipe by: Kathy Casey, for the Seattle Times

Posted to MCRecipe Digest V1 #476 by "Rooby" MsRooby@sprintmail.com on
Feb 8, 1997.