Recette Porc à la Dijon avec sauce à la rhubarbe
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Auteur : Marilyn Rodriguez, Sparks, NevadaInternet : 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
PRÉPARATION
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
- 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.
- Coat a roasting pan and rack with cooking spray; place pork on rack in pan.
- Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°.
- Let stand for 10 minutes before slicing.
- 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.
- Editor's Note
- If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.
- Drain in a colander, but do not press liquid out.
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