Pork Roast with Rhubarb Chutney
Pork Roast with Rhubarb Chutney
A rhubarb-based fruit chutney is delicious served with roasted pork.
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30 min
Prep Time
2 hrs
Total Time
10
servings Ingredients
Pork Roast
1 tablespoon chopped fresh rosemary
12 teaspoon salt
14 teaspoon coarse ground pepper
1 (2 1/2-pound) boneless pork loin roast
Chutney
2 cups fresh or frozen red raspberries
2 cups fresh or frozen sliced rhubarb
1 rib (12 cup) celery, sliced
1 small (12 cup) onion, chopped
12 cup golden raisins
1 cup honey
13 cup raspberry vinegar or white vinegar
1 tablespoon chopped fresh gingerroot
12 teaspoon ground cinnamon
14 teaspoon dry mustard
18 teaspoon ground cloves
*Substitute 1 teaspoon dried rosemary. **Substitute 3/4 teaspoon ground ginger.
How to make
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STEP 1
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
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STEP 2
Combine rosemary, salt and pepper in bowl. Rub mixture all over surface of pork roast. Place roast onto grill over drip pan. Cover; grill, turning once, 1 hour 15 minutes-1 hour 45 minutes or until meat thermometer reaches 145°F or desired doneness.
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STEP 3
Combine all chutney ingredients in 3-quart saucepan. Cook over medium heat, stirring occasionally, 10-12 minutes or until chutney comes to a full boil. Reduce heat to low; continue cooking 1-1 1/2 hours or until chutney thickens. Remove from heat.
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STEP 4
Slice pork into 1/2-inch slices. Serve pork slices with chutney.
440 Calories
17 Fat (g)
105 Cholesterol (mg)
270 Sodium (mg)
42 Carbohydrates (g)
3 Dietary Fiber
31 Protein (g)
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