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Rhubarb Pork Roast Recipe

This is a favorite main dish of my husband. It has a sweet yet tart sauce which is so delicious.—Sheri Oganowski, Dayton, Ohio

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Rhubarb Pork Roast Recipe

Prep: 10 min. Bake: 2 hours + standing

Yield: 8 Servings

10 120 130

Ingredients

1 boneless pork loin roast (about 3 pounds)
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon poultry seasoning
2 cups diced fresh or frozen rhubarb, thawed and drained
1/3 cup honey
1/4 cup cider vinegar
6 whole cloves
3/4 teaspoon ground mustard
1/2 teaspoon salt

Directions

Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours.
Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
Bake 45 minutes longer or until a meat thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
If desired, combine pan drippings and any remaining sauce; serve with the roast. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 291 calories, 10 g fat (4 g saturated fat), 100 mg cholesterol, 222 mg sodium, 14 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Rhubarb Pork Roast in Birds & Blooms April/May 2001, p33