Pork Roast With Cranberry Chutney
|Butter||3 Tablespoon, divided|
|Lean boneless pork loin roast||2 1⁄2 Pound, tied (1 Double)|
|All purpose flour||1 Tablespoon|
|Cracked pepper||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Ground ginger||2 Teaspoon|
|Brown sugar||2 Teaspoon|
|Canned whole berry cranberry sauce||16 Ounce (1 Can)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Water||1 1⁄2 Tablespoon|
Melt 1 tablespoon butter in a large heavy skillet.
Add roast; cook 4 minutes on each side or until browned.
Remove roast from skillet, and let cool 10 minutes.
Transfer roast to a rack in a lightly greased roasting pan.
Combine remaining 2 tablespoons butter, flour, and next 4 ingredients.
Spread mustard mixture evenly over top and sides of roast.
Insert meat thermometer into thickest part of roast, if desired.
Place roast in a 450° oven.
Reduce heat to 350°, and bake 1 hour and 20 minutes or until meat thermometer registers 160°.
Combine cranberry sauce and next 4 ingredients.
Bring to a boil over medium heat, stirring frequently.
Dissolve cornstarch in water; stir into cranberry mixture.
Cook, stirring constantly, until mixture thickens.
Remove roast from pan, and let stand 10 minutes.
Remove string from roast; cut diagonally across grain into Winch-thick slices.