Dijon-Rubbed Pork with Rhubarb Sauce

[nverland]

Dijon-Rubbed Pork with Rhubarb Sauce
Total Time Prep: 15 min. Bake: 1 hour + standing Makes 12 servings (1-1/2 cups sauce)

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

Directions

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.
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.

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

Nutrition Facts
3 ounces cooked pork: 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.

A few food words

[nverland]

I collect recipes. I love recipes. I may never make most of what I collect, but I still like them. I love the thought, the creativity, the planning that goes into creating a recipe. As a cook, I can appreciate the trial and error that goes into trying something new.

And I love sharing the recipes I find and save.

However-that does not mean that I cook the things I share. Some things, even if they have ingredients that I might normally eat, may not be appealing to me in the combination offered in that recipe. For example-the ham recipe I shared today. I don't eat ham. But I think the combination sounds wonderful.

FWIW, I haven't eaten meat intentionally in about 20 years. I did at one time, and I loved it, and then I didn't. I was able to enjoy things that aren't common when I ate meat (I've had deer, elk, moose, buffalo, bear, snake, quail, wild goose, pheasant, duck, and I'm sure a few things I've forgotten)(I couldn't force my hand to put frog in my mouth, I did try). I don't eat a few other things anymore either-jello/gelatin is at the top of that list.

So, if you try something I post, let me know. Good or bad, I'd like to know how it came out, if it really was a good recipe. Because if I can't eat it, it makes me wonder some. And if I can eat it I'd like to know other's opinion.