Herbed Pork Roast and Cranberry Chutney
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 408
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 28
- Cholesterol
- 89
- Sodium
- 484
- Total: 1 hr 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 1 hr 15 min
Ingredients
Pork Roast:
2 tablespoons herbs de Provence
1 tablespoon onion powder
1 tablespoon light brown sugar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon crushed garlic
2 1/2 pounds pork loin roast, rinsed and patted dry
Salt and freshly ground black pepper
Chutney:
1 (16-ounce) can whole cranberry sauce
1 teaspoon lemon juice
1/4 teaspoon crushed garlic
1 teaspoon herbs de Provence
Directions
- Chutney:
- Preheat oven to 450 degrees F.
- Pork Roast:
- In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture.
- Place roast in oven and reduce heat to 350 degrees F. Roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.) Remove from oven, cover with foil and let rest for 10 minutes before slicing.
- Chutney:
- In a medium bowl, combine all chutney ingredients and stir thoroughly. Cover and set aside until ready to serve.
- Serve chutney over pork roast.