Skip Navigation
Search recipes, ingredients, articles, products...
Pork Roast with Rhubarb Chutney
Get started!


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

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

How to make

  1. 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.

  2. 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.

  3. 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.

  4. STEP 4

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

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.