Pork Roast With Rhubarb Chutney

• 1 tablespoon chopped fresh rosemary*
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground pepper
• 1 (2 1/2-pound) boneless pork loin roast
• 2 cups fresh or frozen red raspberries
• 2 cups fresh or frozen sliced rhubarb
• 1 rib (1/2 cup) celery, sliced
• 1 small (1/2 cup) onion, chopped
• 1/2 cup golden raisins
• 1 cup honey
• 1/3 cup raspberry vinegar or white vinegar
• 1 tablespoon chopped fresh gingerroot**
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon dry mustard
• 1/8 teaspoon ground cloves

1. Heat 1 side of gas grill on medium or charcoal grill until coals are ash white.
2. Place coals to 1 side in charcoal grill.
3. Make aluminum foil drip pan; place opposite coals.
4. Combine rosemary, salt and pepper in bowl.
5. Rub mixture all over surface of pork roast.
6. Place roast onto grill over drip pan.
7. Cover; grill, turning once, 1 hour 15 minutes-1 hour 45 minutes or until meat thermometer reaches 145F or desired doneness.
8. Combine all chutney ingredients in 3-quart saucepan.
9. Cook over medium heat, stirring occasionally, 10-12 minutes or until chutney comes to a full boil.
10. Reduce heat to low; continue cooking 1-1 1/2 hours or until chutney thickens.
11. Remove from heat.
12. Slice pork into 1/2-inch slices.
13. Serve pork slices with chutney.

fresh rosemary, salt, coarse ground pepper, pork loin roast, red raspberries, rhubarb, celery, onion, golden raisins, honey, raspberry vinegar, fresh gingerroot, ground cinnamon, dry mustard, ground cloves

Taken from www.landolakes.com/recipe/14/pork-roast-with-rhubarb-chutney (may not work)