Dijon-Rubbed Pork with Rhubarb Sauce

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.