Dijon-Rubbed Pork with Rhubarb Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This moist and tender pork loin roast is served with a rhubarb sauce thatâs just delicious! Itâs great for company and makes an extra special weeknight meal. âMarilyn Rodriguez of Fairbanks, Alaska 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. 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).
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