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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Southern Living Ingredients:
2 (15 ounce) cans sliced mangoes, drained |
1 small onion, chopped |
2 garlic cloves, minced |
1/2 cup honey |
1/3 cup soy sauce |
1/4 cup chopped crystallized ginger |
3/4 cup carbonated lemon-lime beverage |
1 (3 lb) boneless pork loin roast, well trimmed |
1/4 cup flaked coconut, flaked |
Directions:
1. Add mangoes to food processor; process until smooth.
2. Pour 2 cups mango puree into a large shallow dish or heavy zip-lock plastic bag; chill remaining puree.
3. Add onion and the next 5 ingredients to dish or bag; stirring well; add roast, turning to coat.
4. Cover or seal, marinate in refrigerator 6-8 hours, turning roast occasionally.
5. Remove roast, reserving 1/2 cup marinade.
6. Place roast on a rack in a lightly greased boiler pan; pour reserved 1/2 cup marinade over roast.
7. Bake in a preheated 325° oven for 1 1/2 hours or until a thermometer inserted in the thickest part registers 160°.
8. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until lightly browned.
9. Remove roast to serving platter and keep warm; reserve 1/4 cup drippings in broiler pan.
10. Add remaining mango puree to reserved pan drippings; cook over medium heat until sauce is thoroughly heated, stirring occasionally.
11. Sprinkle coconut over roast; serve with sauce.
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