Roasted Pork Loin with Dijon & Rosemary
Preheat oven to 375°F (190°C). Slice pork alongside rib bones to open loin meat away from bones like a book.
Spread mustard inside cut, season with half the salt and half the pepper and tuck in rosemary. Sprinkle remaining seasoning over surface of roast.
Tie meat and bones together with twine. Place meat, bone side down, on a wire rack set on a rimmed baking sheet. Roast on middle rack of oven for 1 1/2 hours, then reduce temperature to 325°F (160°C) and roast for another 50 to 60 min. or until a meat thermometer registers 160°F (71°C) when inserted into thickest part of roast, away from the bone. Rest, 20 min. Remove twine and bones. Slice and serve with Caramelized Mangoes & Star Anise.
Caramelized Mangoes & Star Anise
Preheat oven to 400°F (200°C). Place mangoes, ginger paste, sugar, 2 tsp (10 mL) lime zest, 1 tsp (5 mL) lime juice and star anise in a bowl. Toss to combine.
Heat oil in a large ovensafe skillet over medium heat. Add mango mixture and salt to skillet, stir to coat with oil and place on middle rack of oven. Bake for 7 to 10 min. or until mango edges are lightly browned. Gently toss with butter and remaining lime juice and zest before serving.
Substitute 1⁄2 peeled and cored pineapple (cut into 1-in./2.5 cm cubes) and 2 cinnamon sticks (broken in half) for the mangoes and star anise.