Roast Pork Loin with Mango and Cranberry Chutney

For Festive dinner occasion.


  • 1 pork loin roast, 4lb
  • 1/4-cup Eadrey's Jerk Marinade
  • 1 large or 2 medium sized mangoes
  • 3 cups of fresh Cranberries
  • 1 ½ cup sugar
  • 1 lemon rind
  • 2 tablespoon lemon juice
  • 3/4 cup water
  • 1/4 cup finely chopped red onions
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cinnamon


  1. Score the fat on the pork loin in diamond shapes.
  2. Place the pork in a baking dish or large zip lock freezer bag and pour Eadrey's Beginner's Jerk marinade all over the pork and especially between the diamond shaped scores to penetrate the pork.
  3. Marinate the pork in the refrigerator for at least 1-2 hours or more.
  4. Once the pork has been marinaded, place it in a shallow roasting pan.
  5. Roast the pork at 325° for 2 hours.
  6. While the pork is roasting, do the Mango and Cranberry Chutney. See below.

Mango and Cranberry Chutney

  1. Peel the mango(es).
  2. Cut the mango(es) into cubes. Make 1 cup of cubed mango.
  3. In a saucepan, combine the water, cranberries, mangoes, sugar, lemon juice, rind, and red onions.
  4. Cook over medium heat for 10 minutes until the berries begin to pop.
  5. Stir in salt, pepper and cinnamon and simmer for 20 more minutes until liquid evaporates.
  6. Cool and bring to room temperature.
  7. If you have leftover mango, cut into slices (as in our pictures) and place with chutney.
  8. Serve the Mango and Cranberry Chutney with your Jerk Pork Loin.

Serves 8-10 people. Enjoy!