Rhubarb Pork Loin

READY IN: 2hrs 5mins
Recipe by teresas

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...

Top Review by duonyte

What a great thing to do to a pork loin. Mine was bone-in, 3 1/2 lbs. I think it would have made five or six servings. I could not find the dried rosemary, used dried thyme and that worked beautifully. I did not have enough of the rhubarb sauce, that may have been because I lost track of time, and it may have simmered too long. But I'd make more next time. I did not use the food coloring, and my sauce was not terribly attractive, but it sure tasted good. I did rub the roast with salt also, prior to roasting.

Ingredients Nutrition


  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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