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Pork Roast with Cranberry Chutney

Yield 10 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

Nutrition 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

How to Make It

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

  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.

Light and Luscious