Wednesday, February 8, 2012

Sweet and Spicy Pork Roast with Mango Salsa

It has been quite some time since I have posted anything here. Working two jobs and a hubby in law school keeps us pretty busy around here. I have found that I rely more and more on my crock-pot to make dinner happen. The majority of my upcoming posts will be focusing on crock-pot and/or make a-head meals...for breakfast and dinner! I really struggle with breakfast at times :)

However, last night I found myself with a night off and a generous amount of time to make dinner. That doesn't mean this meal took a generous amount of time. It was actually very easy! I threw the roast in the oven, put the rice on half way through and it turned out wonderfully. The only secret....making the salsa AT LEAST one day in advance. It needs time to sit and "marinate" in the fridge. I had originally planned to make this meal last weekend, so my salsa sat for a few days. It was still delicious, probably more so than it would have been the same day.

We love Asian flavors at our house. This is a great way to bring a new sweetly spiced flavor to a traditional pork roast. The honey allows for a slight crystallization on the outside, sealing in the moisture and flavor. The sweet chili sauce and siracha add a slight heat to the
roast, which is easily modifiable to your individual taste!


2-3 pound pork roast (mine was a top sirloin roast from Costco)
1 tablespoon ground ginger
1 tablespoon garlic powder
1/4 cup sweet chili sauce
1 tsp honey
2-3 tsp siracha (adjustable to your personal heat level)

Pre-heat oven to 350 degrees.
Trim fat off pork roast, as personally desired. Rub ginger and garlic powder mixture on all sides of the roast. Place in the oven for 40-45 minutes. Meanwhile, combine the sweet chili sauce, honey and siracha. Set aside.
When the internal temperature reaches about 140 degrees (pork is safely done about 145 degrees), turn on broiler to low. Brush the outsides of the roast with the chili sauce mixture and place back underneath the broiler to allow the sauce to crystallize on the outside. I ended up brushing the sauce on 3 or 4 times. I did have a little sauce left over that I put on the table with the roast.
Remove the roast from the oven and tent with foil for about 10 minutes. Slice and serve with mango salsa. We ate ours with coconut rice and steamed broccoli. I will post the rice recipe tomorrow! :)

*I didn't have a roasting pan so I just line a baking sheet with tin foil and placed my roast on that. If you have a roasting pan, that would probably be a better option.


1 mango, peeled and diced small
1/3 onion, diced small
1-2 cloves garlic, minced
1/2 jalapeno, seeded and diced small
1/4 cup cilantro, chopped
1 lime, juiced
1/2 tsp cumin
pinch of salt

Combine all ingredients together and refrigerate for at least 24 hours before serving.

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