Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1677.7 Kcal (7024 kJ) | ||
| Calories from fat | 423.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.02g | 72% | |
|---|---|---|---|
| Cholesterol | 321.99mg | 107% | |
| Sodium | 3604.41mg | 150% | |
| Potassium | 2144.45mg | 46% | |
| Total Carbs | 179.22g | 60% | |
| Sugars | 113.79g | 455% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 129.79g | 260% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 13.6mg | 75% | |
| Calcium | 240.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 169.78 Kcal (711 kJ) | ||
| Calories from fat | 42.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 72% | |
|---|---|---|---|
| Cholesterol | 32.58mg | 107% | |
| Sodium | 364.76mg | 150% | |
| Potassium | 217.01mg | 46% | |
| Total Carbs | 18.14g | 60% | |
| Sugars | 11.52g | 455% | |
| Dietary Fiber | 0.55g | 22% | |
| Protein | 13.13g | 260% | |
| Vitamin C | 2.2mg | 36% | |
| Iron | 1.4mg | 75% | |
| Calcium | 24.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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