Dijon-Rubbed Pork With Rhubarb Sauce

• 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
• 3 cups sliced fresh or frozen rhubarb
• 1/3 cup orange juice
• 1/3 cup sugar
• 1 tablespoon cider vinegar

1. 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.
2. Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350u0b0 for 1 hour or until a thermometer reads 145u0b0. Let stand for 10 minutes before slicing.
3. 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.

pork loin, dijon mustard, garlic, fresh rosemary, salt, pepper, frozen rhubarb, orange juice, sugar, cider vinegar

Taken from www.tasteofhome.com/recipes/dijon-rubbed-pork-with-rhubarb-sauce/ (may not work)