Subj : BH&G 2270
To   : ALL
From : DAVE DRUM
Date : Wed Mar 31 2021 16:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mustard-Rubbed Pork Loin w/Rhubarb Sauce
 Categories: Pork, Herbs, Fruits, Citrus
      Yield: 9 Servings
 
  2 1/2 lb Boneless top pork loin
           - roast; trimmed
    1/4 c  Dijon-style mustard
      1 tb Fine chopped fresh rosemary
           - leaves
      2 tb Minced garlic
    1/2 ts Salt
    1/4 ts Pepper
      3 c  Sliced rhubarb
    1/3 c  Orange juice
      1 tb Cider vinegar
    1/3 c  Sugar
 
  Set oven @ 325ºF/163ºC.
  
  Use a sharp knife to score the top and bottom of roast in
  a diamond pattern, making cuts about 1/4" 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.
  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, 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 w/warm Rhubarb Sauce.
  
  Makes 8 to 10 servings.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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