Rhubarb Pork Roast

Name: Rhubarb Pork Roast
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 servings.
Ingredients: 1 boneless pork loin roast (about 3 pounds); 2 garlic cloves, minced; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon poultry seasoning; 2 cups diced fresh or frozen rhubarb, thawed and drained; 1/3 cup honey; 1/4 cup cider vinegar; 6 whole cloves; 3/4 teaspoon ground mustard; 1/2 teaspoon salt

This is a favorite main dish of my husband. It has a sweet yet tart sauce which is so delicious.—Sheri Oganowski, Dayton, Ohio

Ingredients

1 boneless pork loin roast (about 3 pounds)
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon poultry seasoning
2 cups diced fresh or frozen rhubarb, thawed and drained
1/3 cup honey
1/4 cup cider vinegar
6 whole cloves
3/4 teaspoon ground mustard
1/2 teaspoon salt

Directions

Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours.
Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
Bake 45 minutes longer or until a thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
If desired, combine pan drippings and any remaining sauce; serve with the roast.