"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pork Roast with Peach Chutney Recipe

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This recipe for Pork Roast with Peach Chutney, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 16 oz. can sliced peaches, drained
1/4 cup raisins
1/4 cup brown sugar
1/4 cup vinegar
1/2 small onion
1 T. prepared yellow mustard
1 - 3 pound pork loin roast

Directions:
Directions:
Combine all ingredients in blender, except the roast. Blend on chop til the ingredients are barely chopped, not liquefied. Place your roast in the crock pot & pour the chutney over the top. Cover & cook on low for 8 hours, or high for 4 hours.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes, not including cook time
Personal Notes:
Personal Notes:
Marsha - I know you want my chutney secret, so I'm giving it up for grabs here. HA!

 

 

 

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