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.