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Roast Pork Loin in Onion-Rhubarb Sauce

Source: Roasting
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Active Time:  30 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 8
Even though pork is not as fatty as it once was, it still welcomes a somewhat acid sauce. Come spring and the pushing up in the garden or the arrival in the market of the first rosy stems of rhubarb, what may often seem a wintry meat is transformed into a sunny presence.
3 1/2-pound boned and rolled pork loin (10 inches long), bones reserved for Basic pork Stock (See Below)
2 teaspoons kosher salt
Freshly ground black pepper, to taste
1 pound onions (3 medium), peeled, halved, and thinly sliced (3 cups)
1 1/4 pounds rhubarb stalks, trimmed and cut on the diagonal into 1/8-inch-thick slices (3 cups)
1/2 cup liquid
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

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 318
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 565mg
% Cal. from Fat: 31%
Cholesterol: 109mg
Protein: 45g
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