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
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 to 12 minutes or until rhubarb is tender. Serve warm, with pork.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
YIELD: 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.
Nutrition Facts
3 ounces cooked pork with 2 tablespoons sauce: 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.