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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 tablespoon all-purpose flour |
1 large oven bag |
1 tablespoon salt |
1 teaspoon curry powder |
1 (4- to 5-pound) boston butt pork roast, untrimmed |
1 garlic clove, minced |
1/4 cup mango chutney |
1 (6-ounce) can pineapple juice |
toppings: toasted sesame seeds, sweetened flaked coconut, chopped fresh parsley or cilantro |
Directions:
1. Add flour to oven bag; twist end, and shake to coat.
2. Sprinkle salt and curry powder evenly over pork; rub evenly with garlic. Cover and chill 30 minutes. Spread chutney evenly over roast. Place roast inside oven bag; pour juice over roast, and twist end of bag. Close bag with tie; cut 6 (1/2-inch) slits in top of bag. Place bag in a roasting pan, tucking ends of bag in the pan.
3. Bake at 350° for 3 1/2 to 4 hours or until tender. Serve with desired toppings.
4. Note: For testing purposes only, we used Reynolds Large Size Oven Bags.
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