Ingredients

  • 3 pounds pork loin roast (boneless)
  • 1 clove garlic (peeled and sliced)
  • 1 teaspoon rosemary (crushed)
  • 4 stalks rhubarb (about 2 cups)
  • 4 tablespoons cider vinegar
  • 6 tablespoons honey
  • 6 cloves (whole)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 3 drops red food coloring (optional)

Directions

  1. Place pork roast in roasting pan. Cut 8-10 slits in surface of pork and insert slivers of garlic. Rub all surfaces of roast with rosemary. Roast for about 60 minutes. Meanwhile, combine remaining ingredients in heavy saucepan; bring to boiling; reduce heat and simmer about 10 minutes. Pour rhubarb sauce over and continue to roast, basting often, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.. Slice thinly and serve with rhubarb sauce.
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