Pork Roast With Rhubarb Chutney Recipe

Name: Pork Roast With Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white.
2
Place coals to 1 side in charcoal grill.
3
Make aluminum foil drip pan; place opposite coals.
4
Combine rosemary, salt and pepper in bowl.
5
Rub mixture all over surface of pork roast.
6
Place roast onto grill over drip pan.
7
Cover; grill, turning once, 1 hour 15 minutes-1 hour 45 minutes or until meat thermometer reaches 145F or desired doneness.
8
Combine all chutney ingredients in 3-quart saucepan.
9
Cook over medium heat, stirring occasionally, 10-12 minutes or until chutney comes to a full boil.
10
Reduce heat to low; continue cooking 1-1 1/2 hours or until chutney thickens.
11
Remove from heat.
12
Slice pork into 1/2-inch slices.
13
Serve pork slices with chutney.

266

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 15 ingredients. The key ingredients include: 1 tablespoon chopped fresh rosemary*, 1/2 teaspoon salt, 1/4 teaspoon coarse ground pepper, 1 (2 1/2-pound) boneless pork loin roast, and more.

Yes, Pork Roast With Rhubarb 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 Rhubarb Chutney

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