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Monday, May 21 2018

This rhubarb meal has dinner party written all over it. A succulent pork loin gets a simple rub of Dijon, rosemary, garlic, salt, and pepper, then is topped with an elegant sauce of orange-infused rhubarb. It's beautiful and delicious.

1 - 2 pound boneless top pork loin roast, (single loin), trimmed of fat
1/4 - cup Dijon-style mustard
1 - tablespoon finely chopped fresh rosemary leaves
1 - 2 - tablespoons minced garlic
1/2 - teaspoon salt
1/4 - teaspoon pepper
3 - cups fresh or frozen sliced rhubarb (about 1 pound)
1/3 - cup orange juice
1 - tablespoon cider vinegar
1/3 - 1/2 - cup sugar

Preheat oven to 325 degrees F. Use a sharp knife to score the top and bottom of roast in a diamond pattern, making cuts about 1/4 inch deep. Combine mustard, rosemary, garlic, salt, and pepper in a bowl. Rub the mustard mixture evenly onto all sides of meat. Insert a meat thermometer near the center of the roast. Place roast on a rack in a shallow pan.

Roast in the preheated oven for 1-1/4 to 1-3/4 hours or until the thermometer registers 155 degrees F. Remove roast to a platter, cover with foil, and let rest for 15 minutes.

Or, to grill pork, arrange coals for indirect grilling in a grill with a cover. Test for medium-low heat where the meat will cook. Place roast in a roasting pan on the grill rack. Cover; grill 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F, adding pre lit coals as necessary to maintain heat. Remove meat from grill. Cover with foil and let stand 15 minutes.

Meanwhile, for Rhubarb Sauce, stir rhubarb, orange juice, vinegar, and sugar in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until rhubarb is very tender. Serve warm.
To serve, slice the roast and serve with warm Rhubarb Sauce. Makes 8 to 10 servings.

Cover and chill any leftovers for up to three days.

NUTRITION FACTS (Mustard-Rubbed Pork Loin with Rhubarb Sauce)
Per serving: 195 kcal , 8 g fat (3 g sat. fat , 364 mg sodium , 13 g carb. , 1 g fiber , 17 g pro.

Posted by: AT 09:28 am   |  Permalink   |  0 Comments  |  Email

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