Jose’s Roasted Pork Loin with Root Vegetables and Spicy Pineapple Mango Sauce
Watch the recipe video here
Prep Time: 25 to 30 minutes
Total Cook Time: about 50 minutes
Serves: 8 to 12
For the Pork
♦ 1 pork loin, 4 to 5 pounds, trimmed of fat and sinew
♦ 2 Tablespoons olive oil
♦ salt and pepper to taste
For the Root Vegetables
♦ 1 butternut squash, peeled, seeded and cut into 1-inch cubes
♦ 1 turnip, peeled and cut into 1-inch cubes
♦ 1 rutabaga, peeled and cut into 1-inch cubes
♦ 1 parsnip, peeled and cut into 1-inch cubes
♦ olive oil, to taste
♦ salt and pepper, to taste
For the Potatoes
♦ 1 package (approximately 1 pound) of baby potatoes
♦ olive oil, to taste
♦ ground chipotle, to taste
♦ salt and pepper, to taste
For the Sauce
♦ ½ pound fresh pineapple, cut into medium sized chunks
♦ 1 red bell pepper, seeded and cut into medium sized chunks
♦ ½ yellow onion, cut into medium sized chunks
♦ 1 to12 whole chiles de arbol
♦ 1 cup mango juice/nectar
♦ 6 to 12 ounces sweet and sour sauce
♦ 1 Tablespoon olive oil
♦ salt and pepper to taste
Preheat your oven to 375 degrees. Once your root vegetables have been cut into 1-inch cubes, place them in a baking dish and toss them in olive oil, then season with salt and pepper. Place them in the oven and bake until just tender (about 45 minutes).
In a separate baking dish, add the baby potatoes and coat them in olive oil, then season with some chipotle (depending on how spicy you like things), salt and pepper. Place them in the oven with your other root vegetables and bake for 30 to 45 minutes, until tender but not mushy.
Season the pork loin generously with salt and pepper. Place a large skillet on the stove over medium high heat. Add 2 Tablespoons of olive oil and wait until it is shimmering and hot before you add the pork loin. Sear on the first side for 5 minutes until golden brown, then flip and sear on the other side an additional 5 minutes. Optional: if your loin has wide enough sides you can sear the other two sides for a few minutes each. Place the pork loin in a baking dish and cook in the oven for about 30 minutes. You are aiming for medium to medium well done – pork loin has almost no fat and can dry out easily, and it will continue to cook while it rests. Remove the loin from the oven after 30 minutes and let it rest for 10 to 15 minutes.
To make the sauce, heat 1 Tablespoon of olive oil in a medium saucepan over medium heat. Add the pineapple, bell pepper, onion, and chiles de arbol (1 chili for not too spicy and 8 to 12 for very spicy), season with salt and pepper and cook for a few minutes. Add the mango juice and 6 ounces of the sweet and sour sauce and cook on medium high heat for about 10 minutes, stirring often. Place your sauce ingredients in a blender and puree until smooth. Add the puree back to your medium saucepan and continue to cook over medium heat for another 10 minutes. Taste for seasoning and add salt and pepper as desired. If It is too spicy you can add the rest of the sweet and sour sauce.
To serve, cut the pork loin into slices and arrange on a platter, surrounded by the vegetables. Spoon a bit of the sauce over the pork and serve the rest on the side. Garnish with fresh dill, parsley or cilantro and enjoy!
