Dijon-Rubbed Pork with Rhubarb Sauce Recipe
- 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
- 3 cups sliced fresh or frozen rhubarb
- 1/3 cup orange juice
- 1/3 cup sugar
- 1 tablespoon cider vinegar
- 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).
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.