Name: Pork Loin with Strawberry-Rhubarb Chutney
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 boneless pork loin roast (3 to 4 pounds) -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 2 tablespoons canola oil -; 1/2 cup sugar -; 1/4 cup red wine vinegar -; 1 cinnamon stick (3 inches) -; 1/2 teaspoon grated lemon zest -; 2-1/4 cups chopped fresh or frozen rhubarb -; 2/3 cup sliced fresh strawberries -; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -

Pork Loin with Strawberry-Rhubarb Chutney

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pork Loin with Strawberry-Rhubarb Chutney

1. 1 boneless pork loin roast (3 to 4 pounds) -

2. 1 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 2 tablespoons canola oil -

5. 1/2 cup sugar -

6. 1/4 cup red wine vinegar -

7. 1 cinnamon stick (3 inches) -

8. 1/2 teaspoon grated lemon zest -

9. 2-1/4 cups chopped fresh or frozen rhubarb -

10. 2/3 cup sliced fresh strawberries -

11. 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -

How to cook deliciously - Pork Loin with Strawberry-Rhubarb Chutney

1. Stage

Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides.

2. Stage

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes.

3. Stage

Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes.

4. Stage

Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.