4½ ounces frozen unsweetened sliced peaches, partially thawed, chopped
2 teaspoons, plus 2 tablespoons all-fruit orange marmalade
2 teaspoons finely chopped onion
1 teaspoon white wine vinegar
½ teaspoon minced peeled gingerroot
1 small garlic clove, minced
⅛ teaspoon salt
1 (1 pound) boneless center-cut pork loin roast, all visible fat discarded
¼ teaspoon salt-free lemon pepper
1. In a small bowl, stir together the peaches, 2 teaspoons marmalade, onion, vinegar, gingerroot, garlic, and salt. Let stand at room temperature while roasting the pork.
2. Preheat the oven to 425°F. Line a small roasting pan with foil. Lightly spray with cooking spray.
3. Sprinkle the pork with the lemon pepper. Place in the pan.
4. Roast for 30 minutes. Brush the top of the pork with the remaining 2 tablespoons marmalade. Roast 15 minutes, or until the pork is just slightly pink in the center and registers 155°F. Remove from the oven. Cover loosely with foil. Let stand for 10 minutes. Cut the pork into medium-thick slices. Serve with the chutney.
Total Fat 6g
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