Ingredients
1 boneless pork loin roast (3 pounds)1/4 cup Dijon mustard6 garlic cloves, minced1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed3/4 teaspoon salt1/2 teaspoon pepperSAUCE:3 cups sliced fresh or frozen rhubarb1/3 cup orange juice1/3 cup sugar1 tablespoon cider vinegar
Preparation
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.
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.
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.
