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

Publisher Photo
"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
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 15, 2014

"OMG this reciepe is absolute amazing!!! Second time making for company tonight. And the rhubarb. Sauce leftover was used as jam. Delicious."

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."

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