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

Dijon-Rubbed Pork with Rhubarb Sauce Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Dijon-Rubbed Pork with Rhubarb Sauce in Light & Tasty April/May 2007, p19

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Dijon-Rubbed Pork with Rhubarb Sauce

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 20, 2012

Liked the flavor combination of the rhubarb against the mustard.

MY REVIEW
Reviewed Sep. 19, 2011

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.

MY REVIEW
Reviewed May. 11, 2011

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.

MY REVIEW
Reviewed Aug. 20, 2009

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.

MY REVIEW
Reviewed May. 15, 2009

This was very good, a keeper for sure.

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