Brush pork with mustard; place on a rack in a shallow roasting pan. Bake at 425 for 35-40 min. Let stand for 5 min. before slicing.
Meanwhile, in a small saucepan, combine all the chutney ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 7-8 min. or until thickened. Serve with sliced pork.
Originally Submitted
2/23/2011
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