Di­jon-Rubbed Pork with Rhubarb Sauce

Country Woman - - LET’S EAT - —MAR­I­LYN RO­DRIGUEZ SPARKS, NV

This moist and ten­der pork loin roast is served with a rhubarb sauce that’s just de­li­cious. It’s great for com­pany and makes a spe­cial week­night meal. PREP: 15 MIN. BAKE: 1 HOUR + STAND­ING MAKES: 12 SERV­INGS (11/2 CUPS SAUCE)

1 bone­less pork loin roast (3 lbs.) 1/4 cup Di­jon mus­tard

6 gar­lic cloves, minced

1 Tbsp. minced fresh rose­mary or 1 tsp. dried rose­mary, crushed 3/4 tsp. salt 1/2 tsp. pep­per

SAUCE

3 cups sliced fresh or frozen rhubarb

1/3 cup or­ange juice

1/3 cup sugar

1 Tbsp. cider vine­gar

1. 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.

2. Coat a roast­ing pan and rack with cook­ing spray; place the pork on rack in pan. Bake, un­cov­ered, at 350° un­til a ther­mome­ter reads 145°, about 1 hour. Let stand for 10 min­utes be­fore slic­ing.

3. In a small saucepan, bring the sauce in­gre­di­ents to a boil. Re­duce the heat; cover and sim­mer un­til rhubarb is ten­der, 8-12 min­utes. Serve warm with pork. NOTE If us­ing frozen rhubarb, mea­sure rhubarb while still frozen, then thaw com­pletely. Drain in a colan­der, but do not press liq­uid out. PER 3 OZ. COOKED PORK AND 2 TBSP. SAUCE 181 cal., 6g fat (2g sat. fat), 56mg chol., 308mg sod., 9g carb. (7g sug­ars, 1g fiber), 23g pro. Di­a­betic ex­changes: 3 lean meat, 1/2 starch.

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