Pork Roast with Cranberry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
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.
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