Rhubarb Pork Loin

Submitted 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..."

 

• Ready In: 2hrs 5mins
• Ingredients: 11
• 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.

Reviews

[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.

 

[mersaydees]

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