Pork Roast With Rhubarb Chutney

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Land O Lakes


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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 medium (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

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