-
1
Preheat the oven to 300.
-
2
In a blender, combine the mango chunks with the sugar, tamarind paste, Worcestershire sauce, soy sauce and crushed red pepper and puree until smooth.
-
3
In a small saucepan, heat the vegetable oil until shimmering.
-
4
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
-
5
Add the mango puree, season with salt and pepper and bring to a simmer.
-
6
Cook over low heat until slightly thickened, about 5 minutes.
-
7
In a large ovenproof skillet, heat the olive oil until shimmering.
-
8
Season the pork roast with salt and pepper.
-
9
Add the roast to the skillet and cook over high heat, turning occasionally with tongs, until browned all over, about 7 minutes.
-
10
Transfer the skillet to the oven and roast the pork for about 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130.
-
11
Brush the mango glaze all over the roast, turning to coat it evenly.
-
12
Continue to roast the pork until an instant-read thermometer inserted in the center registers 135, about 5 minutes longer.
-
13
Light the broiler.
-
14
Brush some of the mango glaze and pan drippings over the pork and broil 8 inches from the heat for 5 minutes or until the glaze is slightly sticky and golden.
-
15
Transfer the roast to a cutting board and let rest for 15 minutes.
-
16
Meanwhile, pour off the fat from the skillet and set the skillet over moderately high heat.
-
17
Add the wine and cook, scraping up any browned bits.
-
18
Transfer to a small saucepan and simmer the jus until reduced by half, about 5 minutes.
-
19
Add the chicken stock and simmer until slightly reduced, about 3 minutes longer.
-
20
Season the jus with salt and pepper.
-
21
Discard the strings from the roast and slice 1/3 inch thick.
-
22
Serve with the jus.
