Ingredients:
2 1/2 lbs boneless pork top loin
4 cups rhubarb, sliced ( frozen or fresh)
0.5 (12 ounce) cans frozen cranberry-apple juice cocktail
2 tablespoons cornstarch
2 tablespoons water
1/3 cup honey
2 tablespoons dijon-style mustard
1 tablespoon wine vinegar
Directions:
Place roast on a rack in a shallow roasting pan.
Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
Add enough water to equal 1 1/4 cup.
Discard pulp.
In the same saucepan stir together cornstarch and 2 Tbsp water.
Stir in rhubarb liquid.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
Heat through.
Brush some of the glaze onto the meat for the last 30 minutes of roasting.
Cover meat with foil; let stand 15 minutes before carving.
Heat remaining glaze; serve with meat.
Servings: 8
Time preparation: 0 min.
Time total: 90 min.