Roasted Rosemary Pork With Chopped-cranberry Chutney

Get juicy pork loin in under an hour by following this recipe.

Roasted Rosemary Pork
Moya McAllister
Calories 231
Protein 39g
Fat 5g
Carbs 3g
Sodium 228mg
Moya McAllister

Try this recipe and several other simple, time-saving holiday suppers.

Roasted Rosemary Pork With Chopped-cranberry Chutney Servings: 8
Prep time: 5   |   Cook time: 45
You'll need
  • 1 cup Frozen or fresh whole cranberries (not dried)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Reduced-sodium soy sauce
  • 1 Tbsp Molasses or 2 tsp stevia
  • 1 Tbsp Rosemary, chopped
  • 1 3 lb raw pork loin, brought to room temperature
1. Place cranberries in a food processor, and roughly chop. Add mustard, soy sauce, molasses, and rosemary. Pulse until a thick sauce forms.
2. Place pork loin in a 7x11" baking dish. Using a spatula, spread cranberry mixture over the top of loin and bake 40 to 45 minutes until pork is cooked through and no longer translucent pink in the center.