Rhubarb Pork Loin

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...

• Ready In: 2 hrs 5 mins
• Serves: 10

Ingredients

• 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)

Directions

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.