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Pork Roast With Cranberry Chutney

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  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3231 Calories from Fat 928

% Daily Value*

Total Fat 104 g159.9%

Saturated Fat 45.8 g228.9%

Trans Fat 0 g

Cholesterol 765.8 mg255.3%

Sodium 734.1 mg30.6%

Total Carbohydrates 321 g106.9%

Dietary Fiber 15.3 g61.4%

Sugars 222.5 g

Protein 249 g498.3%

Vitamin A 25.7% Vitamin C 19.8%

Calcium 43.9% Iron 95.6%

*Based on a 2000 Calorie diet

Pork Roast With Cranberry Chutney Recipe