Pork Roast With Cranberry Chutney

• 3 tablespoons butter, divided
• 1 (2 1/2-pound) lean boneless double pork loin roast, tied
• 1 tablespoon all-purpose flour
• 1 tablespoon cracked pepper
• 1 tablespoon Dijon mustard
• 2 teaspoons ground ginger
• 2 teaspoons brown sugar
• 1 (16-ounce) can whole-berry cranberry sauce
• 1/2 cup firmly packed brown sugar
• 1/4 cup cider vinegar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons cornstarch
• 1 1/2 tablespoons water

1. Melt 1 tablespoon butter in a large heavy skillet. Add roast; cook 4 minutes on each side or until browned. Remove roast from skillet, and let cool 10 minutes. Transfer roast to a rack in a lightly greased roasting pan.
2. Combine remaining 2 tablespoons butter, flour, and next 4 ingredients. Spread mustard mixture evenly over top and sides of roast. Insert meat thermometer into thickest part of roast, if desired. Place roast in a 450u0b0 oven. Reduce heat to 350u0b0, and bake 1 hour and 20 minutes or until meat thermometer registers 160u0b0.
3. Combine cranberry sauce and next 4 ingredients. Bring to a boil over medium heat, stirring frequently. Dissolve cornstarch in water; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens.
4. Remove roast from pan, and let stand 10 minutes. Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices. Serve with cranberry mixture.

butter, lean, flour, cracked pepper, mustard, ground ginger, brown sugar, wholeberry, brown sugar, cider vinegar, ground cinnamon, ground cloves, cornstarch, water

Taken from www.myrecipes.com/recipe/pork-roast-with-cranberry-chutney (may not work)