Curry marinade :

• 30 ml (2 tbsps.) canola oil
• 125 ml (1/2 cup) pineapple juice
• 1 french shallot
• 2 cloves of garlic, minced
• 5 ml (1 tsp.) Indian curry

• 4 loin chops center cut frenched duBreton
• 5 ml (1 tsp.) canola oil
• 1 french shallot, chopped
• 30 ml (2 tbsps.) cider vinegar
• 375 ml (1 1/2 cups) fresh or frozen mango in cubes
• 60 ml (1/4 cup) pineapple juice
• 60 ml (1/4 cup) maple syrup
• 30 ml (2 tbsps.) fresh chopped coriander
• Ground salt and pepper

1. Mix all marinade ingredients in a bowl and marinate pork in refrigerator for at least 1 hour and for up to 24 hours.
2. Using a large pan, heat oil over medium heat and sauté shallot for 2 minutes.
3. Deglaze with vinegar and reduce to half.
4. Add mango, pineapple juice and maple syrup. Bring to a boil and simmer for 10 minutes.
5. Add coriander and season to taste.
6. Remove pork from marinade and cook in a skillet, over medium heat, 7 to 8 minutes each side or on the barbecue at medium 6 to 7 minutes each side.