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1
Preheat oven to 375 degrees F.
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2
Rub the pork loin with salt, pepper, and garlic powder.
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3
In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides.
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4
Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour.
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5
At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.
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6
Bring 5 cups water to a boil in a saucepan with a lid.
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7
Add rice, butter and salt.
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8
Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.
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9
After the pork loin has been placed in the oven, begin the mango honey sauce.
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10
In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.
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11
Stir in jalapeno and vinegar and cook for about 1 minute.
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12
Add chicken stock and mango juice, bring to a boil.
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13
Allow to reduce by 2/3, about 10 minutes.
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14
Stir in the honey and allow to thicken, about 2 minutes.
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15
Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.
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16
Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.
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17
Remove the rice from the heat and let sit covered for a minutes.
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18
Heat the beans over medium heat and keep warm.
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19
Remove pork from oven and let rest.
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20
Fold the beans into the rice, cover and let rest.
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21
For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt.
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22
Add the garlic and saute for a couple of minutes, being careful not to burn it.
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23
Add the shrimp and cook until just pink and opaque and remove from heat.
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24
(Do not overcook the shrimp.)
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25
Slice down the pork.
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26
Spoon some rice and beans into the center of serving plate.
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27
Arrange slices of sliced pork on top and arrange approximately 4 shrimp around.
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28
Drizzle with reserved mango sauce.
