Pork Loin with Mango Chutney and Festive Rice – A Christmas banquet with Chef Ximena Llosa

Guest post by Chef Ximena Llosa


For me, Christmas has always been a magical time of the year. My family is large so when I was a little kid I loved spending time with cousins, aunts and uncles in our home. We had more than one nativity, and we decorated a beautiful, big tree with shiny ornaments. We even decorated a palm tree we had in our garden! The food was always a big spectacle, and my aunts would bring salads, turkey, amazing rices and purees. We loved spending time together, watching fireworks and staying up late.

Now that I have my own family  with 3 little kids, I like them to feel the same joy I felt growing up, getting together with grandparents and aunts, sharing nice food and feeling the magic of this Holiday. I put a lot of effort into cooking an unforgettable banquet for this big family event.
Here are some of my beloved Christmas dishes. Instead of turkey, I’m sharing a delicious recipe made with another lovely meat, that is also a favorite in Peru for this time of the year: pork.
I hope you enjoy them, and Happy Holidays!

Festive Rice

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1/2 cup leek, finely sliced
  • 1 small carrot, finely diced
  • 2 thyme sprigs
  • 1 cup wite rice
  • 1/4 cup white wine
  • 2 cups chicken stock
  • Salt and pepper
  • 1/2 cup angel hair pasta
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 3/4 dried figs, chopped
  • 1/2 cup green peas

In a saucepan over medium heat melt the butter with olive oil. Add the garlic and cook for 1 minute, then add the leeks and cook for 3 minutes.
Add carrots and thyme, then the rice and stir to combine. Add white wine and let evaporate. Add chicken stock and salt to taste. Lower the heat to very low, put the lid on, and cook undisturbed for 10 minutes. Stir with a fork, cover and let rest 10 minutes.
In the meantime, toast the pasta in a sauté pan until golden. Add to the rice.
In the same pan melt 2 tablespoons butter, add the mushrooms and sauté until tender. Season with salt and pepper. Transfer the mushrooms to the rice, with the figs and peas, and stir.


Quick Mango Chutney

  • 1/2 white onion, finely diced
  • 2 tablespoons olive oil
  • 1 star anise, 2 cloves, 1 cinnamon stick
  • 1 apple, peeled and finely diced
  • 1 ripe mango, peeled and finely diced
  • Salt and brown sugar to taste
  • 3  tablespoons white wine vinegar
  • Water

Heat the olive oil in a skillet over medium heat. Add the onion and star anise, cloves, and cinnamon. When the onion is very soft, add the apple and mango. Season with salt, add brown sugar to taste, and the vinegar. Bring to a boil, lower the heat and simmer, adding water as needed to form a compote. Do not let the mango turn mushy. This can be done several days in advance!

Pork loin

  • 2 pork loins (8 ounces each, aprox.)
  • Salt and pepper
  • 1 tablespoon butter
  • 2 tablespoons oil
  • 1/2 cup red or white wine (you may use Port wine)
  • 2 tablespoons honey
  • 1 cup chicken or vegetable stock
  • 4 tablespoons chopped pistachios
  • 2 fresh figs, to garnish

Heat the butter and oil in a sauté pan. When hot add the pork loins without turning until they have a beautiful brown color. Season with salt and pepper. Add the wine and let boil until it evaporates. Then add the honey and chicken or vegetable stock.
Put the lid on the pan and simmer over medium heat. To know if the meat is done, take the lid off and press the meat with your finger. If it feels firm, it is ready. Be careful and do not let the meat dry out. It should be moist and tender. Turn off the heat.
Let the loins rest for 10 minutes before slicing them. Put the slices back in the sauce until ready to serve.

To serve

In four dishes, put a portion of mango chutney. Over this place the pork slices covered with the sauce. Sprinkle with chopped pistachios. Serve the rice at the side and garnish with some fresh figs.





  1. Me encanta la receta, se ve super en el blog!! y es super rica y facil, espero que todos la preparen! Gracias Morenas, me encanto colaborar con ustedes!!! besos

  2. Oh my word! That fig picture is pure porn!!! 🙂 Love it. Not a fan or eater of pork, but everything else works lovely!

  3. I agree about the fig! I feel like I can taste it and I like it!

  4. That looks amazing. I am bookmarking this for a future dinner

  5. Quiero las clases

  6. Looks amazing….Mango season is in India now and so was looking for recipes to try out n utilize these. Loved your recipe and noting it down for my weekend To Do list. Thanks for the share. Have a place near my house where i m going for the Mango fest too;-) http://www.evomahotels.com/offers/mango-fest-at-evoma-hotel-bangalore.html

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