Rhubarb Pork Loin
http://www.bhg.com/bhg/recipe/

Mustard-Rubbed Pork Loin with Rhubarb Sauce
 
  Ingredients
  1  2- to 2-1/2 pound boneless top pork loin roast, (single loin),
  trimmed of fat
  1/4  cup Dijon-style mustard
  1  tablespoon finely chopped fresh rosemary leaves
  1 to 2  tablespoons minced garlic
  1/2  teaspoon salt
  1/4  teaspoon pepper
  3  cups fresh or frozen sliced rhubarb (about 1 pound)
  1/3  cup orange juice
  1  tablespoon cider vinegar
  1/3 to 1/2  cup sugar
  Directions:
  1. Preheat oven to 325 degrees F. Use a sharp knife to score the
  top and bottom of roast in a diamond pattern, making cuts about 1/4
  inch deep. Combine mustard, rosemary, garlic, salt, and pepper in
  a bowl. Rub the mustard mixture evenly onto all sides of meat.
  Insert a meat thermometer near the center of the roast. Place roast
  on a rack in a shallow pan. 
  2. Roast in the preheated oven for 1-1/4 to 1-3/4 hours or until the
  thermometer registers 155 degrees F. Remove roast to a platter,
  cover with foil, and let rest for 15 minutes. 
  3. Or, to grill pork, arrange coals for indirect grilling in a grill with a
  cover. Test for medium-low heat where the meat will cook. Place
  roast in a roasting pan on the grill rack. Cover; grill 1 to 1-1/4 hours
  or until meat thermometer registers 155 degrees F, adding prelit
  coals as necessary to maintain heat. Remove meat from grill. Cover
  with foil and let stand 15 minutes. 
  4. Meanwhile, for Rhubarb Sauce, stir rhubarb, orange juice,
  vinegar, and sugar in a medium saucepan. Bring to boiling; reduce
  heat. Cover and simmer about 15 minutes or until rhubarb is very
  tender. Serve warm. 
  5. To serve, slice the roast and serve with warm Rhubarb Sauce.
  Makes 8 to 10 servings. 
  Note: Cover and chill any leftovers for up to three days. 
  Food exchanges: 1 fruit, 2-1/2 meat. 
  Nutritional facts per serving

  calories: 195 ,  total fat: 8 g ,  saturated fat: 3 g ,  sodium: 364 mg ,  carbohydrate: 13
  g ,  fiber: 1 g ,  protein: 17 g ,  vitamin C: 16 % ,  calcium: 5 % 