HERB-ROASTED PORK LOIN WITH TABASCO® CHIPOTLE-APPLE-MANGO CHUTNEY

Pork

Ingredients Weight Measure
Pork loin, whole 8 lbs.
Salt and pepper to taste
Sage, ground to taste

Chutney

Ingredients Weight Measure
Butter, unsalted 1/2 lb.
Granny Smith apples, peeled, cored, and diced 12 cups
Mangoes, meat only, peeled and diced 4 cups
Red onion, chopped 2 cups
Jalapeño peppers, fresh, seeded and diced 4 ea.
Granulated sugar 2 cups
TABASCO® brand Chipotle Pepper Sauce 2 oz.

Method

  1. For Pork, preheat oven to 350° F.
  2. Score the fat of the pork loin 1/4" deep and rub in generous amounts of salt, pepper and ground sage. Rub also onto all other sides of pork loin. Set aside.
  3. Begin Chutney by melting butter in a sauce pot over medium heat. Add apples, mangoes, onions and peppers. Stir to coat everything well.
  4. When apples begin to soften a bit (about 5-8 minutes), add sugar and TABASCO® Chipotle Pepper Sauce. Bring mixture to a simmer and turn heat to low. Simmer on low at least 45 minutes (or until pork loin is done).
  5. While chutney is simmering, roast pork loin in oven, scored fat–side up, until medium doneness. An instant-read thermometer should read 150°F in center.
  6. Let pork loin rest 10 minutes before carving into 3-1/2-oz. to 4-oz. slices.
  7. Serve 2 pork loin slices with 1/2 cup of the warm chutney on each plate.

Yield: 16 1/2-cup servings