Pork Roast with Cranberry Chutney

Ingredients

• 0.5 cup firmly brown sugar packed
• 2 teaspoons brown sugar 
• 3 tablespoons butter divided
• 0.3 cup cider vinegar 
• 2 teaspoons cornstarch 
• 1 tablespoon dijon mustard 
• 1 tablespoon flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 1 tablespoon cracked pepper 
• 2.5 pound double pork loin roast boneless lean
• 1.5 tablespoons water 
• 16 ounce whole-berry cranberry sauce canned

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Melt 1 tablespoon butter in a large heavy skillet.
2. Add roast; cook 4 minutes on each side or until browned.
3. Remove roast from skillet, and let cool 10 minutes.
4. Transfer roast to a rack in a lightly greased roasting pan.
5. Combine remaining 2 tablespoons butter, flour, and next 4 ingredients.
6. Spread mustard mixture evenly over top and sides of roast. Insert meat thermometer into thickest part of roast, if desired.
7. Place roast in a 450 oven. Reduce heat to 350, and bake 1 hour and 20 minutes or until meat thermometer registers 16
8. 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.
9. Remove roast from pan, and let stand 10 minutes.
10. Remove string from roast; cut diagonally across grain into 1/4-inch-thick slices.
11. Serve with cranberry mixture.