Roast Pork Loin with Mango Demi-Glaze

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This is the first time I've ever done a recipe by Robert Irvine, and it will definitely would not be the last. This dish was sooooo delicious. I just had to save it in my recipe box, because I will be doing this again.

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The pork was flavorful and tasty. I let the rub settle in for about an hour. I added less red wine and less mango that was called for, as well. We served this one with a beautiful fire-roasted red pepper risotto to balance the sweetness of the mango!

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I didn't have rosemary so used basil and thyme with olive oil instead of grapeseed oil to to coat the pork roast. I had some trouble with the glaze - the 2 quarts of stock and 2 cups of wine seemed to overpower the 1 cup of mango. So instead of adding the mango to the stock/wine mix after it had been strained, I put a small amount of that mixture in the sauce pan, then added all of the mango, and then slowly added the mixture in until it tasted like I wanted. Now I need to find something to do with the left over mixture but it should marinate any piece of beef well. My guests loved it!

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I was very pleased with this dish. The pork was incredibly flavorful and moist and the mango sauce was a great addition. I did add some honey to the sauce towards the end of the reduction to make it slightly sweeter.