Pork Loin Roast with Red and Yellow Pepper Infused Olive Oils and Mango Chutney
By Chef Kerry Simon
Serves 6
One 2-Lb pork loin roast
2 cups finely diced mango (about 2 large)
3 Tbs chopped cilantro
3 Tbs lime juice
2 Tbs molasses
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
Spanish Extra Virgin Olive Oil
Sea salt
Black pepper
For the Red Pepper Oil:
In a food processor, puree one red bell pepper. Strain well through a mesh sieve and press out all the juices with the back of a spoon. Pour pepper juice into a heavy bottom sauce pan and reduce till sauce consistency. Let cool.
Place juice in a blender and slowly drizzle in 1/3 cup of olive oil.
For the Yellow Pepper Oil:
Repeat the same process for the yellow bell pepper.
For the Mango Chutney:
Combine the diced mango, cilantro, molasses, lime juice, and 1/2 tsp sea salt in a mixing bowl. Adjust seasoning to taste. Set aside until ready to serve.
For the Pork Loin Roast:
Preheat the oven to 400°F degrees.
Heat a medium oven-proof skillet over medium-high heat.
Season the pork on all sides with salt and pepper.
Add 2 Tbs olive oil to the pan and sear the roast on all sides, browning well.
Place the skillet in the oven and cook until the middle of the roast reaches a temperature of 160-165°F degrees on a meat thermometer.
Remove from the oven and let rest 5 minutes.
To serve, place the roast on a cutting board and slice against the grain into 1/4 inch slices. Reserve any juices from the pan and add to the chutney.
Serve the pork with the chutney and a drizzle of each pepper oil.
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