Chutney Pork Loin



  • 3 lbs boneless pork loin roast
  • 1 large sweet onions
  • 1 to taste salt
  • 1 to taste pepper
  • 0.50 teaspoon garlic powder
  • 12 ounces mango chutney
  • 2 tablespoons brown sugar
  • 1 tablespoon grainy mustard
  • 0.50 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Use imperial measurements


How to make Chutney Pork Loin

  • Wash roast and pat dry; trim excess fat.
  • Put sliced onion in the bottom of a 5 to 7-quart slow cooker.
  • Lightly salt and pepper the roast then rub with the garlic powder or fresh minced garlic.
  • Place the roast in the slow cooker.
  • Combine chutney, sugar, mustard, ginger, and curry powder; spoon over the roast.
  • Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3 to 4 hours longer.
  • The roast should register at least 160 degrees on an instant read thermometer or meat thermometer inserted in the center of the roast.
  • Remove the roast from the crockpot and keep warm; pour juices into a medium saucepan. Simmer the juices for about 5 to 8 minutes to reduce by about one-third.
  • Combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth.
  • Stir the cornstarch mixture into the juices and continue cooking for about 1 minute, until thickened.

(Courtesy of