Roast Pork Loin in Onion-Rhubarb Sauce

Place rack in center of oven. Heat oven to 500 F. Rub loin generously with salt and sprinkle with pepper. Place in a roasting pan just large enough to hold it. Cook 50 minutes, or until meat reaches an internal temperature of 140 F. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing.

Transfer roast to a platter. Snip off strings. Pour off all but 1 1/2 tablespoons excess fat. Place the pan on top of the stove over medium heat. Add onions. Cook until onions are golden brown, about 10 minutes. Add rhubarb. Cook 10 minutes, until soft but not soggy, scraping pan with wooden spoon to scoop up crispy bits that will flavor sauce. Add 1/2 cup liquid (juices that have collected on the serving platter and/or water or cream) and stir to combine. Cook until hot throughout. Season to taste. Serve in a sauceboat or bowl with the roast.

Total Roasting Time: 50 minutes plus 30 minutes for cooking the sauce