PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY

Pork Loin with Strawberry-Rhubarb Chutney image

I love strawberry rhubarb pie, so I thought the same flavor combination could work as a chutney-and it does! It makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 10 servings (1-3/4 cups sauce).

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges