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.
Great recipe. Made as directed from rhubarb from my co-worker's patch for My Three Chefs event, theme "Rhubarb Patch". Thanks, TeresaS!