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Dijon-Rubbed Pork with Rhubarb Sauce

Total Time

Prep: 15 min. Bake: 1 hour + standing

Makes

12 servings (1-1/2 cups sauce)

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Dijon-Rubbed Pork with Rhubarb Sauce Recipe photo by Taste of Home

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

  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. Meanwhile, 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.
To help give pork loin a uniform shape and ensure even cooking, tie with butcher's twine before roasting.
Rhubarb
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.

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