RHUBARB PORK LOIN

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Rhubarb Pork Loin image

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...

Provided by teresas

Categories     Pork

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 11

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)

Steps:

  • Preheat oven to 350°F.
  • Place pork roast in roasting pan.
  • Cut 8 to 10 slits in surface of pork and insert garlic slivers.
  • Rub entire surface of roast with rosemary.
  • Roast 1 hour.
  • Meanwhile, combine remaining ingredients in small, heavy saucepan.
  • Bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer 10 minutes.
  • Remove and discard whole cloves.
  • Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
  • Let stand 10 minutes to allow internal temperature to rise to 160°.
  • Carve into thin slices.
  • Heat rhubarb sauce remaining in roasting pan; serve with pork.

Nutrition Facts : Calories 334.1, Fat 13.5, SaturatedFat 4.9, Cholesterol 110.3, Sodium 200.1, Carbohydrate 12.4, Fiber 0.9, Sugar 10.7, Protein 39.3

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