This week’s French Fridays recipe is one for a pork roast, flavored with some Pan-Asian inspired ingredients. I associate mangoes with Australia where I first tasted truly wonderfully perfumed mangoes fresh from the tree. The sauce also includes soy, honey and garlic. The original recipe also included lychees, but I wasn’t at the right market for those, so I doubled up on the mangoes.
Very typically, the roast is browned on all sides. While that is happening, the other ingredients can be prepped.
The sauce gets created by layering the different ingredients, Sauteing, reducing, etc., finally ending with the mangoes being added. (my kitchen in Sedona is apparently really bright sometimes – skylights!)
The sauce gets pored over the browned pork roast, sealed tightly and popped into the oven for about 30-40 minutes.
This creates a delicious sauce, and gives off a wonderful aroma while baking. The preparation makes for an incredibly juicy and tender roast as well. I served mine with rice as suggested, and artichokes.
This was a very good recipe, with a nice balance of flavors. With the wine and vinegar in the sauce, it balanced the sweetness of the mango. I would likely change things a bit – some ginger, a little fish sauce – some different herbs potentially (lemongrass!), but the preparation was wonderful, and the dish as designed was quite delicious!
You can see how the other Doristas prepared their roasts this week by checking in at the French Fridays with Dorie website.