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. Yield: 12 servings (1-1/2 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.51 Kcal (726 kJ) | ||
| Calories from fat | 32.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 260.98mg | 11% | |
| Potassium | 505.88mg | 11% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 25.67g | 51% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 104.33 Kcal (437 kJ) | ||
| Calories from fat | 19.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 6% | |
|---|---|---|---|
| Cholesterol | 45mg | 25% | |
| Sodium | 156.92mg | 11% | |
| Potassium | 304.18mg | 11% | |
| Total Carbs | 3.94g | 2% | |
| Sugars | 2.52g | 17% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 15.43g | 51% | |
| Vitamin C | 3.4mg | 10% | |
| Iron | 0.8mg | 7% | |
| Calcium | 47.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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