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Ingredients
US|METRIC
12 SERVINGS
- 3 lb. pork loin roast (boneless)
- 1 clove garlic (peeled and sliced)
- 1 tsp. rosemary (crushed)
- 4 stalks rhubarb (about 2 cups)
- 4 Tbsp. cider vinegar
- 6 Tbsp. honey
- 6 cloves (whole)
- 1/2 tsp. salt
- 1/2 tsp. dry mustard
- 3 drops red food coloring (optional)
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Directions
- Place pork roast in roasting pan. Cut 8-10 slits in surface of pork and insert slivers of garlic. Rub all surfaces of roast with rosemary. Roast for about 60 minutes. Meanwhile, combine remaining ingredients in heavy saucepan; bring to boiling; reduce heat and simmer about 10 minutes. Pour rhubarb sauce over and continue to roast, basting often, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.. Slice thinly and serve with rhubarb sauce.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium150mg6% |
| Potassium470mg13% |
| Protein24g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber<1g2% |
| Sugars9g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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