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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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:
1. 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.
2. Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
3. Bake 45 minutes longer or until a meat thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
4. If desired, combine pan drippings and any remaining sauce; serve with the roast. Yield: 8 servings.
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