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Celebrate the flavor of spring with this tangy rhubarb sauced roast.

Rhubarb Pork Loin

3 pound boneless pork loin
1 clove garlic, peeled and sliced
1 teaspoon rosemary, crushed
4 stalks rhubarb, sliced (about 2 cups)
4 tablespoons cider vinegar
6 tablespoons honey
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 to 3 drops red food color, if desired

1. Place pork roast in roasting pan. Cut 8 to 10 slits in surface of pork and insert slivers of garlic. Rub all surfaces of roast with rosemary. Roast in a 350 degree F. oven for about 60 minutes.
2. Meanwhile, combine remaining ingredients in heavy saucepan; bring to boiling; reduce heat and simmer about 10 minutes.
3. Pour rhubarb sauce over pork and continue to roast, basting often, until pork reaches an internal temperature of 155 to 160 degrees F.
4. Let pork roast rest for 10 minutes. Slice thinly and serve with rhubarb sauce.

Serves 12.

Nutrition Facts
Calories 199 calories
Protein 26 grams
Fat 6 grams
Sodium 149 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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