Rhubarb Pork Loin

• 1 (3 lb) pork loin roast, boneless and rolled
• 1 garlic clove, cut into 8 to 10 slivers
• 1 teaspoon dried rosemary, crushed
• 4 stalks rhubarb, sliced (about 2 cups)
• 1/4 cup honey, plus
• 2 tablespoons honey
• 1/4 cup cider vinegar
• 6 whole cloves
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 2 -3 drops red food coloring (optional)

1. Preheat oven to 350u0b0F.
2. Place pork roast in roasting pan.
3. Cut 8 to 10 slits in surface of pork and insert garlic slivers.
4. Rub entire surface of roast with rosemary.
5. Roast 1 hour.
6. Meanwhile, combine remaining ingredients in small, heavy saucepan.
7. Bring to a boil over high heat.
8. Reduce heat to low.
9. Simmer 10 minutes.
10. Remove and discard whole cloves.
11. Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155u0b0.
12. Let stand 10 minutes to allow internal temperature to rise to 160u0b0.
13. Carve into thin slices.
14. Heat rhubarb sauce remaining in roasting pan; serve with pork.

pork loin roast, garlic, rosemary, stalks rhubarb, honey, honey, cider vinegar, cloves, salt, dry mustard, coloring

Taken from www.food.com/recipe/rhubarb-pork-loin-476082 (may not work)