Dijon-Rubbed Pork with Rhubarb Sauce Recipe

Dijon-Rubbed Pork with Rhubarb Sauce Recipe
Photo by: Taste of Home
Rating

100% would make again

"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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Reviews for Dijon-Rubbed Pork with Rhubarb Sauce (4)

Dijon-Rubbed Pork with Rhubarb Sauce Recipe

Dijon-Rubbed Pork with Rhubarb Sauce

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

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 Sep. 21, 2008 by lbulla10

Easy.good

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