Pork Roast With Cranberry Chutney Recipe
Summary
Ingredients
| Butter | 3 Tablespoon, divided | |
| 1 (2 1/2-pound) lean boneless double pork loin roast, tied | ||
| All purpose flour | 1 Tablespoon | |
| Cracked pepper | 1 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Ground ginger | 2 Teaspoon | |
| Brown sugar | 2 Teaspoon | |
| Whole | 1 Can (10oz) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Water | 1 1/2 Tablespoon | |
Directions
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.
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°.
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.
Remove roast from pan, and let stand 10 minutes.
Remove string from roast; cut diagonally across grain into Winch-thick slices.
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.
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°.
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.
Remove roast from pan, and let stand 10 minutes.
Remove string from roast; cut diagonally across grain into Winch-thick slices.
Chef
