Pork Loin with Mango Chutney Salsa

INGREDIENTS

Pork Loin

MARINADE FOR PORK LOIN

• 1 cup vegetable oil
• 3 limes – juiced
• 4 cloves garlic, roughly chopped
• 2 cups orange juice
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper
• 1 tbsp. sugar
• 1 cup chopped parsley

DIRECTIONS FOR PORK LOIN

Marinate pork loin for 4-5 hours, then sear all sides on grill on high heat. Turn off heat on one side of the grill, cook pork loin with indirect heat. Temp should be 350-400 degrees. Cook for 40-45 min, until internal temp is 155 degrees. Let rest for 15-20 min, slice and serve.

MANGO CHUTNEY SALSA

• ½ red onion diced
• 1 red pepper diced
• 2 jalapeños diced (remove seeds for less heat)
• 2 ripe mangos peeled and diced
• ¼ cup sugar
• 1/3 cup vinegar
• ½ tsp. each salt and pepper

DIRECTIONS FOR SALSA

1. Heat pan, add 1 tsp. oil
2. Add onions, peppers, jalapeños and sauté 5 min until soft, not brown
3. Add vinegar and reduce by half with medium heat
4. Add sugar and cook for 3-4 min, slightly caramelizing
5. Take off heat, add mango
6. Chill in fridge until pork loin is ready to serve.

By Chef Jason Steeg, Honey Butter’s Restaurant 

photo: kristen vann Bryant