Peach-Chutney Pork Roast

You can enjoy this tender pork roast at any time of year since the chutney features frozen fruit. The peaches here are flavored with orange marmalade and a hint of ginger.

"My kids gobbled this up the other night. My husband and I also loved it. Defintely something I will make again and again." - CookingPassion

Yield: 4 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Pork

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 4 Servings

4 1/2 ouncesFrozen unsweetened sliced peaches; , partially thawed, chopped

2 teaspoonAll-fruit orange marmalade; , for chutney

2 tablespoonAll-fruit orange marmalade; , for brushing pork

2 teaspoonFinely chopped onion

1 teaspoonWhite wine vinegar

1/2 teaspoonMinced peeled gingerroot

1 smallGarlic clove; , minced

1/8 teaspoonSalt

Cooking spray

1 1-poundBoneless, center-cut pork loin roast; , all visible fat discarded

1/4 teaspoonSalt-free lemon pepper

Peach-Chutney Pork Roast Preparation

In a small bowl, stir together the peaches, 2 teaspoons marmalade, onion, vinegar, gingerroot, garlic, and salt. Let stand at room temperature while roasting the pork.

Preheat the oven to 425 deg F. Line a small roasting pan with aluminum foil. Lightly spray with cooking spray.

Sprinkle the pork with the lemon pepper. Place in the pan.

Roast for 30 minutes. Brush the top of the pork with the remaining 2 tablespoons marmalade. Roast for 15 minutes, or until the pork is just slightly pink in the center and registers 155 deg F on an instant-read thermometer. Remove from the oven. Cover loosely with aluminum foil. Let stand for 10 minutes. Cut the pork into medium-thick slices. Serve with the chutney.