4 ounces pork with 1/3 cup chutney equals 256 calories
1 tablespoon butter
1 boneless pork loin roast (2 to 3 pounds)
1/2 teaspoon each salt, pepper and ground ginger
2 medium mangoes, peeled and cubed
1/4 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
2 tablespoons white vinegar
1 tablespoon grated fresh gingerroot
1/8 teaspoon each salt, ground turmeric and ground cloves
In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger.
Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°.
Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing.
Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.