Rhubarb Pork Roast

• 1 boneless pork loin roast (about 3 pounds)
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon poultry seasoning
• 2 cups diced fresh or frozen rhubarb, thawed and drained
• 1/3 cup honey
• 1/4 cup cider vinegar
• 6 whole cloves
• 3/4 teaspoon ground mustard
• 1/2 teaspoon salt

1. Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours.
2. Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
3. Bake 45 minutes longer or until a thermometer reads 160u0b0, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
4. If desired, combine pan drippings and any remaining sauce; serve with the roast.

pork loin, garlic, rosemary, poultry seasoning, frozen rhubarb, honey, cider vinegar, cloves, ground mustard, salt

Taken from www.tasteofhome.com/recipes/rhubarb-pork-roast/ (may not work)