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Rhubarb Pork Loin



  • 1 (3 pound) boneless rolled pork loin
  • 1 clove garlic, peeled, sliced
  • 1 teaspoon rosemary, crushed
  • 4 stalks rhubarb, sliced
  • 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
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  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.
  2. Roast for about 60 minutes.
  3. Meanwhile, combine remaining ingredients in heavy saucepan; bring to boiling. Reduce heat and simmer about 10 minutes.
  4. Pour rhubarb sauce over pork and continue to roast, basting often, until pork reaches an internal temperature of 155 degrees F (about 45 minutes).
  5. Let pork roast rest for 10 minutes, letting internal temperature rise to 160 degrees F.
  6. Slice thinly and serve with rhubarb sauce.

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