Pork Roast with Pineapple Chutney Recipe
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The easy-to-make homemade chutney adds to zesty flavor to this pepper-rubbed pork roast recipe.
Ingredients
- 1 3-pound pork loin center rib roast, backbone loosened
- 1/4 teaspoon pepper
- 1 20-ounce can crushed pineapple (juice pack)
- 1/2 cup chopped onion
- 2 tablespoons raisins
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon crushed red pepper (optional)
- 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.
- 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.
- 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.
- Prepare chutney; cover and chill up to 24 hours. Reheat to store.
- 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.
- 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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