PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY
I grow rhubarb in my garden and, since it tends to grow like crazy, I needed to come up with more ways to use it. I do love strawberry rhubarb pie, so I thought the same flavor combination could work as chutney and it does! The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska
Provided by @MakeItYours
Number Of Ingredients 11
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, 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.
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