“While traditional Bahamian pork is usually stewed or fried, this roast has traditional flavors and features the fruits and peppers that grew in our backyard."
—Pamela K., Hendersonville, NC

Ingredients

• 1 tablespoon butter
• 1 boneless pork loin roast (2 to 3 pounds)
• 1/2 teaspoon each salt, pepper and ground ginger

MANGO CHUTNEY
• 2 medium mangoes, peeled and cubed
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped sweet red pepper
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons white vinegar
• 1 tablespoon grated fresh gingerroot
• 1/8 teaspoon each salt, ground turmeric and ground cloves

Directions

1. In a large skillet, heat the butter over medium-high heat. Brown the pork roast on all sides. Sprinkle with the salt, pepper and ginger.
2. Place the pork roast on a rack in a shallow roasting pan. Bake at 350° for 1 to 11/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing.
3. Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.

 

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