Rhubarb Pork Loin
Recipe: #22003
December 04, 2015
Categories: Pork Roast, Rhubarb, Fathers Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"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..."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.