Celebrate the flavor of spring with this
tangy rhubarb sauced roast.
Rhubarb
Pork Loin
- 3 pound boneless pork
loin
1 clove garlic, peeled and sliced
1 teaspoon rosemary, crushed
4 stalks rhubarb, sliced (about 2 cups)
4 tablespoons cider vinegar
6 tablespoons honey
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 to 3 drops red food color, if desired
- Place pork roast in roasting
pan. Cut 8 to 10 slits in surface of pork and insert slivers
of garlic. Rub all surfaces of roast with rosemary.
- Roast in a 350°F (175°C)
oven for about 60 minutes.
- Meanwhile, combine remaining
ingredients in heavy saucepan; bring to boiling; reduce heat
and simmer about 10 minutes.
- Pour rhubarb sauce over
pork and continue to roast, basting often, until pork reaches
an internal temperature of 155°F to 160°F (approximately
65°C to 70°C).
- Let pork roast rest for
10 minutes. Slice thinly and serve with rhubarb sauce.
Serves 12.
Nutrition Facts: Calories
199 calories Protein 26 grams Fat 6 grams Sodium 149 milligrams
Cholesterol 66 milligrams
Recipe provided courtesy
of Pork, Be Inspired®.
