- 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.
Tips
Substitute 1⁄2 peeled and cored pineapple (cut into 1-in./2.5 cm cubes) and 2 cinnamon sticks (broken in half) for the mangoes and star anise.
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