Dijon-Rubbed Pork with Rhubarb Sauce

Total Time:Prep: 15 min. Bake: 1 hour + standing

Recipe by Marilyn rodriguez

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 01, 2023

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada

To help give pork loin a uniform shape and ensure even cooking, tie with butcher's twine before roasting.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
TEST KITCHEN APPROVED

Dijon-Rubbed Pork with Rhubarb Sauce

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Yield:12 servings (1-1/2 cups sauce)
Prep:15 min
Cook:1 hour
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Ingredients

  • 1 boneless pork loin roast (3 pounds)
  • 1/4 cup Dijon mustard
  • 6 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • sauce:
    • 3 cups sliced fresh or frozen rhubarb
    • 1/3 cup orange juice
    • 1/3 cup sugar
    • 1 tablespoon cider vinegar
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Directions

  1. 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. 2
    Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing.
  3. 3
    Meanwhile, in a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm, with pork.

Nutrition Facts

3 ounces cooked pork with 2 tablespoons sauce: 181 calories, 6g fat (2g saturated fat), 56mg cholesterol, 308mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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