You are here

Pork Roast With Cranberry Chutney

Healthycooking's picture
Ingredients
  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
  Cornstarch 2 Teaspoon
  Water 1 1⁄2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork

Rate It

Your rating: None
4.326665
Average: 4.3 (15 votes)