Pork Roast with Pineapple Chutney
- 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.
From the Test Kitchen
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.
Nutrition Facts (Pork Roast with Pineapple Chutney)
- Per serving:
- 282 kcal ,
- 12 g fat
- 67 mg chol. ,
- 42 mg sodium ,
- 19 g carb. ,
- 25 g pro.