Dijon-Rubbed Pork with Rhubarb Sauce

Name: Dijon-Rubbed Pork with Rhubarb Sauce
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings (1-1/2 cups sauce).
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

This moist and tender pork loin roast is served with a rhubarb sauce that’s just delicious! It’s an excellent choice for company and makes a special meal. —Marilyn Rodriguez of Fairbanks, Alaska

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

Directions

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 heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

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.

Nutrition Facts

3 ounces cooked pork: 181 calories, 6g fat (2g saturated fat), 56mg cholesterol, 308mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Mustard-Rubbed Pork Loin with Rhubarb Sauce in Light & Tasty April/May 2007

Reviews

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Average Rating:

Jenneveve

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.
muffbear74

Feb 20, 2012

Liked the flavor combination of the rhubarb against the mustard.
bjsilve0

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.
tommypoo

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.
midnitestmpr

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.
strabue

May 15, 2009

This was very good, a keeper for sure.
zucchini lady

Apr 3, 2009

I made this for a birthday dinner, moist and so tasty! Everyone raved over it! Thanks for sharing!
lbulla10

Sep 21, 2008

Easy.good