Pork Loin Roast with Cranberry Chutney


 Pork Loin Roast with Cranberry Chutney

This recipe has been around the block.  First found by Faye, given to Sue, then to Maryann
next to me and now to you.  Sorry, but the source has been forgotten.

3 1 to 1 1/2 lb. port tenderloins (I used 2 pork loin roasts)
1 T. allspice
 2-3 t. cracked black pepper
1 t. salt
2 T. cooking oil
1 T. butter
1 large onion, quartered and sliced thin
1 12 oz package fresh cranberries
1 10 oz. jar currant jelly
1 C. cranberry juice
1/4 C. packed brown sugar
2 T. cider vinegar
1 T. grated fresh ginger or 1/2 t. ground ginger
1/2 t. curry powder
1 bunch watercress or parsley 

1. Preheat oven to 425 F.  In a small bowl comine allspice, pepper and salt.  Rub on all sides of tenderloins.
2. In a skillet brown tenderloins in hot oil over med. heat, turning to brown all side.  Transfer tenderloins to a shallow reosting pan.  Roast for 25 Minutes or until internal temperature registers 160 F on an instand read thermometer.  Remove from oven and keep warm until ready to serve.
3. Make Chutney:  Add butter and onion to the same large skillet.  Cook about 5 minutes or until almost tender, stirring occasionally.   Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry to the skillet.  Bring to boiling, reduce heat and simmer 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 cups.
4.  To serve, line a serving plate with cress.  Slice pork and arrange.  Spoon some of the Chutney over pork.  Serve remaining chutney on the side.




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