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!