Pork Roast Recipe

Pork Roast With Rhubarb Chutney

A rhubarb-based fruit chutney is delicious served with roasted pork.

30 min. prep time
10 servings
000 Ratings


Pork Roast

1 tablespoon chopped fresh rosemary*
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
1 (2 1/2-pound) boneless pork loin roast


2 cups fresh or frozen red raspberries
2 cups fresh or frozen sliced rhubarb
1 rib (1/2 cup) celery, sliced
1 small (1/2 cup) onion, chopped
1/2 cup golden raisins
1 cup honey
1/3 cup raspberry vinegar or white vinegar
1 tablespoon chopped fresh gingerroot**
1/2 teaspoon ground cinnamon
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves


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.

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.

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.

Slice pork into 1/2-inch slices. Serve pork slices with chutney.

*Substitute 1 teaspoon dried rosemary.

**Substitute 3/4 teaspoon ground ginger.

Nutrition Facts (1 serving)

Calories: 440

Fat: 17g

Cholesterol: 105mg

Sodium: 270mg

Carbohydrates: 42g

Dietary Fiber: 3g

Protein: 31g

Recipe #6966©1995Land O'Lakes, Inc.

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