Pork Roast With Rhubarb Chutney

Pork Roast Recipe
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A rhubarb-based fruit chutney is delicious served with roasted pork.
30 min
Prep Time
2:00
Total Time
10 servings

Ingredients

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

Chutney

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
 
*Substitute 1 teaspoon dried rosemary.
**Substitute 3/4 teaspoon ground ginger.

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

Calories
440
Cholesterol
105mg
Carbohydrates
42g
Protein
31g
Fat
17g
Sodium
270mg
Dietary Fiber
3g

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