Herbed Pork Roast and Cranberry Chutney

Ingredients

• 0.3 teaspoon garlic crushed
• 1 teaspoon garlic crushed
• 1 teaspoon herbs de provence 
• 2 tablespoons herbs de provence 
• 1 tablespoon juice of lemon 
• 1 teaspoon juice of lemon 
• 1 tablespoon brown sugar light
• 2 tablespoons olive oil 
• 1 tablespoon onion powder 
• 2.5 pounds pork loin roast dry rinsed
• 8 servings salt and pepper black freshly ground
• 16 ounce cranberry sauce whole canned

Equipment

• bowl
• oven
• baking pan
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 450 degrees F.
2. In a medium bowl, combine all chutney ingredients and stir thoroughly. Cover and set aside until ready to serve.
3. Serve chutney over pork roast.
4. In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic.
5. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture.
6. Place roast in oven and reduce heat to 350 degrees F. Roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.)
7. Remove from oven, cover with foil and let rest for 10 minutes before slicing.