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Rhubarb Pork Roast

Rhubarb Pork Roast
This is a favorite main dish of my husband. It has a sweet yet tart sauce which is so delicious.—Sheri Oganowski, Dayton, Ohio
8 ServingsPrep: 10 min. Bake: 2 hours + standing

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.
© Taste of Home 2013

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Rhubarb Pork Roast (continued)

Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013