PORK LOIN IN RHUBARB SAUCE

Pork Loin in Rhubarb Sauce image

Provided by Barbara Kafka

Categories dinner, weekday, roasts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons unsalted butter
1 pound onions (3 medium-size), peeled, halved and sliced thin (3 cups)
1 boneless pork loin roast (about 3 1/2 pounds, 10 inches long and 4 inches in diameter)
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch thick slices (3 cups)

Steps:

Place butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir in onions. Cook, uncovered, for 4 minutes.
Sprinkle roast with the salt and some pepper. Remove casserole from oven. Stir in rhubarb. Place the pork, fat side down, diagonally in the casserole, pushing the onion mixture around the roast. Cook, covered, for 10 minutes.
Uncover and turn roast over. Re-cover and cook for 10 minutes. Uncover and turn roast again. Cook, uncovered, for 15 minutes.
While roast is cooking, preheat broiler. Remove casserole from oven. Transfer pork to a small roasting pan, fat side up. Place under broiler until top browns, about 2 minutes.
Let roast stand for 10 minutes. Remove strings. Cut in 1/4-inch thick slices. Stir several grinds of pepper into the sauce. Pour a generous 1/4-cup sauce onto each plate. Place two slices of pork over sauce and serve.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 604 milligrams, Sugar 3 grams, TransFat 0 grams