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

7 reviews

Test Kitchen Approved

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

Next Recipe

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.
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.