Pork Roast With Cranberry Chutney Recipe

Name: Pork Roast With Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, divided; 1 (2 1/2-pound) lean boneless double pork loin roast, tied; 1 tablespoon all-purpose flour; 1 tablespoon cracked pepper; 1 tablespoon Dijon mustard; 2 teaspoons ground ginger; 2 teaspoons brown sugar; 1 (16-ounce) can whole-berry cranberry sauce; 1/2 cup firmly packed brown sugar; 1/4 cup cider vinegar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 teaspoons cornstarch; 1 1/2 tablespoons water

Servings: persons

3 tablespoons butter, divided
1 (2 1/2-pound) lean boneless double pork loin roast, tied
1 tablespoon all-purpose flour
1 tablespoon cracked pepper
1 tablespoon Dijon mustard
2 teaspoons ground ginger
2 teaspoons brown sugar
1 (16-ounce) can whole-berry cranberry sauce
1/2 cup firmly packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons cornstarch
1 1/2 tablespoons water

1
Melt 1 tablespoon butter in a large heavy skillet. Add roast; cook 4 minutes on each side or until browned. Remove roast from skillet, and let cool 10 minutes. Transfer roast to a rack in a lightly greased roasting pan.
2
Combine remaining 2 tablespoons butter, flour, and next 4 ingredients. Spread mustard mixture evenly over top and sides of roast. Insert meat thermometer into thickest part of roast, if desired. Place roast in a 450u00b0 oven. Reduce heat to 350u00b0, and bake 1 hour and 20 minutes or until meat thermometer registers 160u00b0.
3
Combine cranberry sauce and next 4 ingredients. Bring to a boil over medium heat, stirring frequently. Dissolve cornstarch in water; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens.
4
Remove roast from pan, and let stand 10 minutes. Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices. Serve with cranberry mixture.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, divided, 1 (2 1/2-pound) lean boneless double pork loin roast, tied, 1 tablespoon all-purpose flour, 1 tablespoon cracked pepper, and more.

Yes, Pork Roast With Cranberry Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Roast With Cranberry Chutney

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