Pork Roast with Cranberry Chutney

Oxmoor House
10 servings.


+ Add To Shopping List
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


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.

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 450° oven. Reduce heat to 350°, and bake 1 hour and 20 minutes or until meat thermometer registers 160°.

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.

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.

Created date

August 2009

Nutritional Information

Calories 351
Caloriesfromfat 38 %
Fat 15 g
Satfat 6.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.3 g
Carbohydrate 31.3 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 154 mg
Calcium 0.0 mg