Pork Roast with Pineapple Chutney
Recipe from
Better Homes and Gardens
The easy-to-make homemade chutney adds to zesty flavor to this pepper-rubbed pork roast recipe.
Ingredients
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1 3-poundpork loin center rib roast, backbone loosenedsee savings
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1/4 teaspoonpeppersee savings
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1 20-ouncecan crushed pineapple (juice pack)see savings
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1/2 cupchopped onionsee savings
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2 tablespoonsraisinssee savings
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2 tablespoonsbrown sugarsee savings
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2 tablespoonsvinegarsee savings
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1/2 teaspoonground gingersee savings
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1/2 teaspoonground cinnamonsee savings
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1/8 teaspooncrushed red pepper (optional)see savings
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Directions
1.
Trim separable fat from the roast; then rub meat with the pepper. Place roast, rib side down, in a shallow roasting pan. Insert a meat thermometer.
2.
Roast, uncovered, in a 325 degree F. oven for 1-1/2 to 2 hours or until meat thermometer* registers 155 degrees F. Let stand 15 minutes before carving.
3.
Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until liquid is syrupy. Serve warm with roast. Makes 8 servings.
Note
To use a meat thermometer correctly, insert it into the center of the largest muscle or the thickest portion of the meat. The thermometer should not touch any fat or bone, or the bottom of the pan.
Nutrition information
Per serving: Calories 282, Total Fat 12 g, Cholesterol 67 mg, Sodium 42 mg, Carbohydrate 19 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet.
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