Happy French Friday! This week for French Fridays with Dorie, we turned to a savory main dish called Pork Roast with Mangoes and Lychees.
I think the word “lychees” in the title of this recipe is the reason why it’s coming so late in the FFWD rotation. Until I actually read the recipe, I had a hard time envisioning something tasty. Once I read the recipe, I knew it would be good! Kind of a French-Asian infusion.
This recipe starts with a fairly small pork loin roast, which is browned in a Dutch oven. The braising sauce is built by first sauteing chopped onion and garlic. Red wine vinegar is added, along with soy sauce, lime juice, honey, piment d’Espelette, a bay leaf, thyme, and fresh mango. I could not find lychees, fresh or canned, so I left them out. Put the pork roast back in the pot and gently braise for just under an hour.
This was good! The pork roast turned out tender and juicy, something that is not always easy to achieve with pork loin. The mango added a lovely flavor to the sauce that tasted delicious with the pork. The Asian influences inspired my sides: sticky rice and Sesame Asparagus. I really don’t think we missed anything by not including the lychees.
If you are looking for something a little different to make with pork, give this recipe a try!
Have a great weekend!
From Scratch 
I think you are spot on as to why this came so late in the project. Scary ingredient! In the end I think everyone found it so enjoyable! (Me included!) I wish I had invited more to come enjoy it with us. Company fare for sure!
Yes, I think if it had been called Sweet and Sour Pork, it might have been done in the first year, lychees or no! Loved this dish and your sides for it are inspired.
We enjoyed this dish and thankfully Tricia found canned lychee. I served mine with the rice and it was great. Since we started this project, I have tried more ingredients that I never even heard of, lychees included. Have a great weekend.
Looks delicious. And, you probably didn’t miss out on any flavor by not adding the lychees. I couldn’t find them either so went with preserved lemon slices because I had them and needed to use them. My pork roast would have been good, I think, just with the mangoes. Definitely will do this recipe again. Maybe a roulade like Mardi did. I loved the look of that. Asparagus. Good choice.
Your dish looks so delicious!! I agree, a great way to produce a lovely pork roast. I might switch a few of the flavoring ingredients next time, but I thought this was well-worth repeating!! Beautiful!
Your sides are simply brilliant – as is your plating choice ! Yes, this was fun, no ? I will likely be revisiting at least the mango addition to pork in the future, if not the whole shebang.
I didn’t find lychees either. I think the sauce lends itself to any fruit. I’m going to try your sesame asparagus. Looks wonderful.
Your dish looks fabulous, Teresa! And those sesame asparagus sound delicious…definetly trying them! I did not find lychees either…but I’m not sure it made much of a difference.
We thought this was a flavorful and delicious dish…a winner for sure!
Karen…so sorry! I read your post…knew I was on your blog and wrote Teresa’s name! Duh!
That looks wonderful and I love those sides. Yum!
I didn’t miss the lychees either. This was a hit in my house too. We loved the sauce. Can’t believe only 4 more to go.
I love that you enjoyed it! 🙂 I hope you try lychees some time, I think they are delicious on their own!