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Add a photoThis moist and tender pork loin roast is served with a rhubarb sauce that’s just delicious! It’s great for company and makes an extra special weeknight meal.
Ingredients
- Pork Loin:
- 3 Lbs. Boneless Center-Cut Pork Loin Roast
- 1/4 Cup Dijon Mustard
- 6 Cloves Garlic, Minced
- 1 Tbsp. Fresh Rosemary, Chopped or 1 Tsp. Dried & Crushed
- 3/4 Tsp. Salt
- 1/4 Tsp. Coarsely Ground Black Pepper
- Rhubarb Sauce:
- 3 Cups Fresh or Frozen Rhubarb, Chopped
- 1/4 Cup Fresh Orange Juice
- 1/4 Cup Honey
- 1 Pinch Ground Nutmeg
- 2 Tbsp. Water
- 1 Tsp. Cornstarch
Directions
- Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork.
- Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour.
- For The Sauce: Meanwhile, in a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender.
- Mix the water and cornstarch; stir into the rhubarb mixture. Cook and stir until the sauce is thickened and bubbly. Continue cooking for two minutes more.
- When the meat thermometer registers 150°F, spoon some of the sauce over the roast. Continue roasting until thermometer reads 170°F, about 30 - 45 minutes more. Spoon on additional sauce occasionally. Let roast stand 15 minutes before carving.
- Heat any remaining sauce and pass with the roast.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 36 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 206mg | 9% |
| Potassium 96mg | 3% |
| Total Carbs 8.53g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.56g | 4% |
| Protein 0.59g | 1% |
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