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Pork Loin with Strawberry-Rhubarb Chutney

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
  • Total Time
    Prep: 20 min. Bake: 1 hour + standing
  • Makes
    10 servings (1-3/4 cups sauce)


  • 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


  • 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
4 ounces cooked pork with 3 tablespoons chutney: 243 calories, 9g fat (3g saturated fat), 68mg cholesterol, 277mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit, 1/2 fat.

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