Herb- Infused Pork Roast With Cran- Pineapple Chutney

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1 pork roast 4 pounds

3 cloves garlic

1 tablespoon(s) dijon mustard

1 teaspoon(s) sea salt

1 teaspoon(s) fresh cracked pepper

3 tablespoon(s) extra virgin olive oil

1 juice of one lemon

1/2 cup(s) fresh roughly chopped sage

3 sprigs of fresh rosemary

1/4 cup(s) fresh rough chopped tarragon

1/2 cup(s) dried cranberries, soaked overnight in water

1 1/2 cup(s) fresh finely chopped pineapple

2 tablespoon(s) raw sugar

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