Pork Roast with Cranberry Chutney

Chutney:
In a small dry skillet toast fennel seeds, coriander seeds, cumin seeds and yellow mustard seeds until spices are fragrant. This should just take a few minutes, be careful not to burn. Grind toasted spice seeds in a small processor.
Heat oil in a medium saucepan. Add chopped shallots and cook until translucent. Stir in ginger and ground seeds and cook for 1 minute. Stir in remaining ingredients and simmer over low heat about 15 minutes until cranberries begin to pop and mixture thickens. Remove from heat, cool and refrigerate up to one week before serving.
Pork:
In a small food processor combine garlic, rosemary, sage, nutmeg, toasted fennel seeds and olive oil. Process until mixture is the consistency of pesto. Rub herb paste over pork loin, place in a baking dish, cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours.
Preheat oven to 350&deg. Remove pork from refrigerator and let sit at room temperature while oven preheats.
Uncover pork and roast for about 1 hour 20 minutes. Brush roast with honey/vinegar glaze (see below). Continue roasting another 15-20 minutes until meat thermometer registers 155 &deg. Remove from oven and let sit 10 minutes before slicing.
Glaze:
While pork is roasting prepare glaze. Place honey and red wine vinegar into a medium saucepan. Bring to a simmer and cook for about 15 minutes until mixture thickens. Set aside until ready to use. If glaze gets too thick to brush on pork as it cools, simply re-heat over low heat to liquefy.
To serve, slice pork into thin slices, drizzle with some of the pan drippings and garnish platter with fresh sage leaves. Spoon chutney into a bowl and serve along with pork.

Serves: 6-8