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Dijon-Rubbed Pork with Rhubarb Sauce Recipe

Dijon-Rubbed Pork with Rhubarb Sauce Recipe photo by Taste of Home

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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

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Dijon-Rubbed Pork with Rhubarb Sauce Recipe

Prep: 15 min. Bake: 1 hour + standing

Yield: 12 Servings

15 60 75

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.
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).

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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Reviews for Dijon-Rubbed Pork with Rhubarb Sauce

Dijon-Rubbed Pork with Rhubarb Sauce

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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