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Prep Time
30 mins
Total Time
3 h 30 m
Serves
8

Ingredients

Roasted Pork Loin with Dijon & Rosemary:
1
pork loin roast (2 1/4 lb/1 kg), bone-in
0
1 tbsp
whole grain Dijon mustard
15 mL
1 tsp
salt
2 mL
1 tsp
pepper
5 mL
2 sprigs
fresh rosemary
0
0
butcher's twine
0
Caramelized Mangoes & Star Anise:
2
mangoes, peeled, cut into thick wedges (approx. 3 x 1 in./8 x 2.5 cm)
0
1 tbsp
ginger seasoning paste
15 mL
1 tbsp
sugar
15 mL
4 tsp
lime zest, divided
20 mL
2 tbsp
lime juice, divided
30 mL
4
whole star anise, lightly crushed into large pieces
0
1/2 tsp
olive oil
2 mL
pinch of salt
1 tbsp
butter
15 mL

Method

Step 1
Roasted Pork Loin with Dijon & Rosemary
Step 2
Preheat oven to 375°F (190°C). Slice pork alongside rib bones to open loin meat away from bones like a book.
Step 3
Spread mustard inside cut, season with half the salt and half the pepper and tuck in rosemary. Sprinkle remaining seasoning over surface of roast.
Step 4
Tie meat and bones together with twine. Place meat, bone side down, on a wire rack set on a rimmed baking sheet. Roast on middle rack of oven for 1 1/2 hours, then reduce temperature to 325°F (160°C) and roast for another 50 to 60 min. or until a meat thermometer registers 160°F (71°C) when inserted into thickest part of roast, away from the bone. Rest, 20 min. Remove twine and bones. Slice and serve with Caramelized Mangoes & Star Anise.
Step 5
Caramelized Mangoes & Star Anise
Step 6
Preheat oven to 400°F (200°C). Place mangoes, ginger paste, sugar, 2 tsp (10 mL) lime zest, 1 tsp (5 mL) lime juice and star anise in a bowl. Toss to combine.
Step 7
Heat oil in a large ovensafe skillet over medium heat. Add mango mixture and salt to skillet, stir to coat with oil and place on middle rack of oven. Bake for 7 to 10 min. or until mango edges are lightly browned. Gently toss with butter and remaining lime juice and zest before serving.

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Characteristics

Dinner Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
200
Fat:
5 g
Saturated Fat:
2 g
Carbs:
12 g
Fibre:
1 g
Cholesterol:
65 mg
Protein:
26 g
Sodium:
280 mg