More than any other meat, pork pairs most successfully with fruit peaches, pineapple, and apples are among the choices. Pork also takes kindly to the sweet-tart flavor of rhubarb. Although rhubarb is botanically a vegetable, it is really only eaten as a fruit. This rhubarb-based sauce is delicious with the savory, crisp-skinned roasted pork and pretty in pink too.
- Yield: 8 to 10 Servings
- Preparation Time: 30 Minutes
- 1 (2- to 2½-pound) boneless pork top loin roast (single loin)
- ¼ cup Dijon mustard
- 1 tablespoon snipped fresh rosemary
- 6 to 12 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups sliced rhubarb (about 1 pound)
- ⅓ cup orange juice
- 1 tablespoon cider vinegar
- ⅓ to ½ cup sugar
- Preheat oven to 350°F. Trim fat from meat. Score top and bottom of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. For rub, in a small bowl combine mustard, rosemary, garlic, salt, and pepper. Spread mixture evenly over all sides of meat; rub in with your fingers.
- Roast for 45 to 60 minutes or until the thermometer registers 145°F. Remove roast to a platter and cover with foil. Let stand while preparing rhubarb sauce.
- For rhubarb sauce, in a medium saucepan stir rhubarb, orange juice, vinegar, and sugar. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until rhubarb is very tender.
- To serve, slice the roast and serve with warm rhubarb sauce.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.