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.