Make the cranberry and onion chutney first. Add all of the ingredients to a medium saucepan; cook and stir over medium heat until cranberries have burst and the sauce has thickened. Set aside.

Score the fat on top of the roast using a sharp knife in a criss-cross pattern, and season lightly with salt and pepper. Put the pearl onions around the roast.

Preheat oven to 350F, place the roast into a roasting pan and cook for 1 hour.

After one hour, spoon about half a cup of cranberry sauce over the roast. It's great if it covers the pork and the onions too so, no need to be too precise! Continue to roast for about another 45 to 60 minutes until internal temperature reaches 155F.

Let the pork rest at least 15 minutes before cutting. Serve with extra cranberry and onion chutney on the side.