Rhubarb Pork Loin - cooking recipe

Ingredients

1 (3 lb) pork loin roast, boneless and rolled
1 garlic clove, cut into 8 to 10 slivers
1 teaspoon dried rosemary, crushed
4 stalks rhubarb, sliced (about 2 cups)
1/4 cup honey, plus
2 tablespoons honey
1/4 cup cider vinegar
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 -3 drops red food coloring (optional)

Preparation

Preheat oven to 350\u00b0F.
Place pork roast in roasting pan.
Cut 8 to 10 slits in surface of pork and insert garlic slivers.
Rub entire surface of roast with rosemary.
Roast 1 hour.
Meanwhile, combine remaining ingredients in small, heavy saucepan.
Bring to a boil over high heat.
Reduce heat to low.
Simmer 10 minutes.
Remove and discard whole cloves.
Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155\u00b0.
Let stand 10 minutes to allow internal temperature to rise to 160\u00b0.
Carve into thin slices.
Heat rhubarb sauce remaining in roasting pan; serve with pork.