pork loin roast w/ rhubarb chutney

eggor

<p />dawgtired posted a Bobby Flay recipe that i bastardized signifcantly but turned out quite well.[p]I cooked indirect at 300 till temp was 140+ and let rest for 10 minutes.[p]I spiral cut this so that it was about 3/4inch thick and covered with dijon mustard, seasoned with a little salt, pepper, rosemary,thyme, and paprika. I chopped up 1/4 cup of onion,one jalapeno, and three cloves of garlic. I added 1 tbs of corn oil,1 tbs leal lime, 4 tbs orange juice and 6 tbs of rhubarb chutney.[p]1/4 the mixture was spread onto the roast, then rolled back up and tied off. the remainder was basted back on during the cook. [p]If you have the time you could let this marinate for several hours in the fridge, but would need to double the ingrediants and use half as the marinade.[p]The rhubarb chutney was given to us by a neighbor, so i'm looking for a recipe on that.[p]Scott

Lawn Ranger

eggor,
WOW! That looks great, and I love rhubarb. Nice job.[p]Mike

BabyBoomBBQ

eggor,[p]That looks fantastic!

Chubby

eggor,[p]I must say...that's outstanding![p]Thanks for the details!![p]Evans

billyg

looks great, might be just the labor day delight for the gang that will be coming over. Thanks for sharing.

eggor

Lawn Ranger,[p]thanks, i think the rhubarb chutney was the kicker. Lots of my neighbors have plants growing and love to share.[p]Scott

eggor

BabyBoomBBQ ,[p]probably the best picture i've posted, and i managed to hold back the family long enough to take the pic!

eggor

Chubby,[p]will try and get the recipe for the chutney, it really gave this a great flavor[p]Scott