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Dijon-Rubbed Pork with Rhubarb Sauce

 Dijon-Rubbed Pork with Rhubarb Sauce
"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
12 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 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


  • 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 hour or until a
  • thermometer reads 145°. Let stand for 10 minutes before slicing.
  • In a small saucepan, bring the sauce ingredients to a boil. Reduce

2 of 2

Dijon-Rubbed Pork with Rhubarb Sauce (continued)

Directions (continued)

  • 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).
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.