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Pork Roast With Pineapple Chutney

Diet.Chef's picture
  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

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: 
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2788 Calories from Fat 801

% Daily Value*

Total Fat 89 g136.7%

Saturated Fat 30.7 g153.5%

Trans Fat 0 g

Cholesterol 748.5 mg249.5%

Sodium 641.1 mg26.7%

Total Carbohydrates 178 g59.4%

Dietary Fiber 13.9 g55.6%

Sugars 146.6 g

Protein 303 g605.2%

Vitamin A 2.3% Vitamin C 47.9%

Calcium 18.6% Iron 67.9%

*Based on a 2000 Calorie diet

Pork Roast With Pineapple Chutney Recipe