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"This moist and tender pork loin roast is served with a rhubarb sauce that’s just delicious! It’s great for company and makes an extra special weeknight meal." —Marilyn Rodriguez of Fairbanks, Alaska
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 3 ounces cooked pork with 2 tablespoons sauce equals 181 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 308 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Originally published as Dijon-Rubbed Pork with Rhubarb Sauce in Light & Tasty April/May 2007, p19
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Feb. 20, 2012 by muffbear74
Liked the flavor combination of the rhubarb against the mustard.
Reviewed on Sep. 19, 2011 by bjsilve0
Made this a yr. or so ago and we loved it. Went hunting for it this yr. & have now saved it to my recipe box. I also froze rhubarb this yr. for the sole purpose of making this recipe throughout the winter.
Reviewed on May. 11, 2011 by tommypoo
This is the second time I reached for this recipe. Definately a keeper. I'm using it for the Rhubarb Sauce this time, but I have fond memories of the time I used it with the Pork Tenderloin.
Reviewed on Aug. 20, 2009 by midnitestmpr
This was real tasty. I used minced garlic out of a jar, next time I will use FRESH. I wasn't sure if my husband and kids would go for the rhubarb sauce but they did.
Reviewed on May. 15, 2009 by strabue
This was very good, a keeper for sure.
Reviewed on Apr. 03, 2009 by zucchini lady
I made this for a birthday dinner, moist and so tasty! Everyone raved over it! Thanks for sharing!
Reviewed on Apr. 02, 2009 by andrea510111
Reviewed on Sep. 21, 2008 by lbulla10
Easy.good
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