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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This is out of a cookbook called All New Diet Cookbook dated 1992...not really sure what the diet is about...but this recipe sounds yummy... Ingredients:
1 (3 lb) pork loin roast, boneless and rolled |
1 garlic clove, cut into 8 to 10 slivers |
1 teaspoon dried rosemary, crushed |
4 stalks rhubarb, sliced (about 2 cups) |
1/4 cup honey, plus |
2 tablespoons honey |
1/4 cup cider vinegar |
6 whole cloves |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
2 -3 drops red food coloring (optional) |
Directions:
1. Preheat oven to 350°F.
2. Place pork roast in roasting pan.
3. Cut 8 to 10 slits in surface of pork and insert garlic slivers.
4. Rub entire surface of roast with rosemary.
5. Roast 1 hour.
6. Meanwhile, combine remaining ingredients in small, heavy saucepan.
7. Bring to a boil over high heat.
8. Reduce heat to low.
9. Simmer 10 minutes.
10. Remove and discard whole cloves.
11. Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
12. Let stand 10 minutes to allow internal temperature to rise to 160°.
13. Carve into thin slices.
14. Heat rhubarb sauce remaining in roasting pan; serve with pork.
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