Rhubarb Pork Loin

Prep Time
Cook Time
1h 15m
Ready In

"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..."

Original recipe yields 10 servings


  • Serving Size: 1 (175.4 g)
  • Calories 311.3
  • Total Fat - 12.5 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 99.3 mg
  • Sodium - 180.5 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 10.6 g
  • Protein - 36.5 g
  • Calcium - 30 mg
  • Iron - 1 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 350°F.

Step 2

Place pork roast in roasting pan.

Step 3

Cut 8 to 10 slits in surface of pork and insert garlic slivers.

Step 4

Rub entire surface of roast with rosemary.

Step 5

Roast 1 hour.

Step 6

Meanwhile, combine remaining ingredients in small, heavy saucepan.

Step 7

Bring to a boil over high heat.

Step 8

Reduce heat to low.

Step 9

Simmer 10 minutes.

Step 10

Remove and discard whole cloves.

Step 11

Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.

Step 12

Let stand 10 minutes to allow internal temperature to rise to 160°.

Step 13

Carve into thin slices.

Step 14

Heat rhubarb sauce remaining in roasting pan; serve with pork.

Tips & Variations

No special items needed.



I loved this recipe, the pork turned out awesome. I baked my extra thick pork chop on high until it was a beautiful golden color. Then I made the beautiful sauce, it was so good, tart tangy and delicious. I poured half the sauce over the pork chop and put it back in the oven for 10 minutes. Then I served the thinly sliced pork with a ribbon of sauce. It was awesome. Thanks for sharing this lovely recipe. Made FYC tag game.

review by:
(19 Jun 2020)