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12 1/2 lb boneless pork loin; trimmed of fat
1/4 c cumin; ground
1/4 c coriander; ground
1/4 c turmeric; ground
1/4 c cinnamon; ground
1 tb cayenne pepper
1/4 c garlic powder
1/4 c salt
1/3 c vegetable oil
RAISIN MANGO CHUTNEY
2 1/4 c mango; peeled and diced
4 1/2 c tomatoes; seeded and diced
1/2 c cilantro; chopped
3/4 c red onion; diced
1/3 c raisins
1 1/2 tb peanut oil
1 1/2 tb rice vinegar
Combine all ingredients for bombay rub. Rub onto pork loin. Place loin on roasting rack in preheated 350 degree F oven. Roast to internal temperature of 155 degrees F.
While pork is roasting, combine all ingredients for chutney. Remove pork from oven; let rest for about 10 minutes before slicing. Slice into 1 1/2 ounce slices. Serve 2 slices pork loin with 2 tablespoons chutney.
Serving suggestion: Basmati rice and broccoli. If mango is unavailable, substitute diced peaches.
Number of Servings: 50 servings
Time to Prepare: