This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Dijon-Rubbed Pork with Rhubarb Sauce
Rhubarb
Dijon-Rubbed Pork with Rhubarb Sauce
Prep Time
15 min
Cook Time
1 hour
Yield
12 servings (1-1/2 cups sauce)
Ingredients
- 1 boneless pork loin roast (3 pounds)
- 1/4 cup Dijon mustard
- 6 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- SAUCE:
- 3 cups sliced fresh or frozen rhubarb
- 1/3 cup orange juice
- 1/3 cup sugar
- 1 tablespoon cider vinegar
Directions
- Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork.
- Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing.
- Meanwhile, in a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm, with pork.
Nutrition Facts
3 ounces cooked pork with 2 tablespoons sauce: 181 calories, 6g fat (2g saturated fat), 56mg cholesterol, 308mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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