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Dijon-Rubbed Pork with Rhubarb Sauce Recipe

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"This moist and tender pork loin roast is served with a creamy 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

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12 Servings
Prep: 15 min. Bake: 1 hour + standing

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 to 1-1/4 to hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.
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. Yield: 12 servings (1-1/2 cups sauce).

Nutrition 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.

Dijon-Rubbed Pork with Rhubarb Sauce published in Light & Tasty April/May 2007, p19

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