Sunday, October 14, 2012

Excite Your Dinner and Enter The Contest: Mango Curry Roast Pork

Today I finally got a chance to use the first of my VH sauces to excite my dinner. You may have read my last post which talks about the goodies I received in the mail that contained some neat prizes and the jars of VH sauces to try. I am to use them to 'Excite My Dinner' and tell the world what I think about them. They even gave me a fancy disclosure statement to post that goes a little something like this:

"Disclosure - I am participating in the VH Excite Your Dinner 
blog tour by enCompass Media on behalf of Con Agra Foods. I 
received compensation as a thank you for participating and for 
sharing my honest opinion."
What did I make for dinner you ask? I used the mango curry to coat a pork loin roast before slipping it into the oven to roast. It was an easy peasy way to add some new flavour to Sunday supper. Here's what I did:

Thickly slice half an onion and line the roasting pan. This will give a flavourful platform for the roast to sit on.

Using a large bowl to contain the roast, put a couple of heaping spoonfuls of VH Mango Curry onto the roast.

Get your hands messy and rub that sauce all over. Make sure every part of the roast is coated.

Place the roast on top of the sliced onions and add at least half a cup of 
water to the bottom of the pan. This will keep things from burning to the bottom
of the pan. This is a good time to insert a thermometer to help judge the 
doneness of the roast.

Part way through roasting, take the foil off and spoon some more Mango curry sauce over the roast. 
Continue roasting until cooked through.

 Allow the roast to rest for 15 minutes before slicing. I served the roast 
with steamed veggies and it made a very tasty dinner. The Boy, of course, 
made a sandwich with his Mango Curry roast pork and he thoroughly 
enjoyed it. VH's Mango Curry sauce is a sweet curry sauce with a faint mango
 taste to it.  It is quite nice because the curry is not overpowering. It is a well 
balanced sauce that combined very nicely with the pork loin. This is saying a lot 
because we are not generally a curry loving family. This was a bit of a surprise 
that  everyone enjoyed it.
There are a few things I do find a bit unsettling about this VH sauce. One of 
them is the salt content.(This is a big reason why I don't usually use premade 
sauces). A 1/2 cup of sauce has 680mg of Sodium in it. Now I know that
realistically, especially using it on a roast, I am not eating a full 1/2 cup of sauce
 but if I were serving extra sauce over rice this would concern me even more. If that were
 the case, I would also be concerned about the 230 calories per 1/2 cup. This is my
second concern. There are people out there who will eat more than that amount
 in a sitting. Once again, I return the realistic side. I'm not using these sauces 
everyday so once in a while, why not. I can see using this VH Mango Curry sauce with
chicken and veggies in a crock pot for a quick winter stew to serve over rice or
 even on some chicken wings.
My next sauce to try is the Korean BBQ! Any suggestions?
Please remember to enter the giveaway below for your chance to win a $25 VH 
prize pack!! It is just as easy peasy as this roast pork was. Go to theVH Facebook
page or the VH website, check our their sauces, leave a comment here telling
me what sauce you would like to try.  Do it. Contest ends Oct 26, 2012 

a Rafflecopter giveaway

Until next time, stay warm and eat well. 


  1. Lori, that roast pork looks superb with curry sauce. I am not a fan of ready made marinades but I do use the ones that I can't make on my own. How about beef with the Korean BBQ sauce? I love Korean food.

  2. VH Garlic Hoisin Stir-Fry Sauce is the one I want to try. I can totally see making a great stir fry out of that.. and lots of mushrooms!!


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