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Pork Roast With Pineapple Chutney

Diet.Chef's picture
Ingredients
  Pork loin center rib roast 3 Pound, backbone loosened
  Pepper 1⁄4 Teaspoon
  Canned crushed pineapple 20 Ounce (1 Can)
  Chopped onion 2 Cup (32 tbs)
  Raisins 2 Tablespoon
  Brown sugar 2 Tablespoon
  Vinegar 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
Directions

Trim separable fat from the roast; then rub meat with the pepper.
Place roast, rib side down, in a shallow roasting pan.
Insert a meat thermometer.
Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 170° (well done).
Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired.
Bring to boiling; reduce heat.
Simmer, uncovered, about 30 minutes or till liquid is syrupy.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork

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