Porc à la Dijon avec sauce à la rhubarbe

Auteur : Marilyn Rodriguez, Sparks, Nevada
Internet : https://www.tasteofhome.com/recipes/dijon-rubbed-pork-with-rhubarb-sauce/

Préparation : 15 min. Cuisson : 1 heure + attente
12 portions (1-1/2 tasses de sauce)

INGRÉDIENTS

• 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

PRÉPARATION

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.
3. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°.
4. Let stand for 10 minutes before slicing.
5. 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.
6. Serve warm with pork.
7. Editor's Note
8. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.
9. Drain in a colander, but do not press liquid out.