Stir together chutney and next 5 ingredients in a medium saucepan; bring to a boil over medium heat. Reduce heat, and simmer 5 minutes.
Sprinkle salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.
Bake at 425° for 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired.
[B "Note:"] For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.
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