Rolled Pork With Rhubarb Sauce

3 lb boneless rolled pork loin roast
2 tbsp fresh chopped rosemary, divided
2 tbsp chopped fresh thyme, divided
3 cloves garlic, cut into fourths
Olive oil cooking spray
2 cups fresh or frozen sliced rhubarb
10 oz jar raspberry preserves
2/3 cup honey
2 tbsp apple cider vinegar
1/2 tsp dry mustard
1/4 tsp ground cloves

Put half of rosemary and thyme in center of roast.
Put garlic in center of roast. Sprinkle roast with
remaining herbs; spray with cooking spray. Bake
roast at 325 degrees 1 hour. Combine rhubarb and
next 5 ingredients in a saucepan. Bring to a boil
over medium heat. Reduce heat and simmer 10
minutes; cool slightly. Blend until smooth. Reserve
2/3 cup. Brush roast with remaining rhubarb mixture.
Bake 20 minutes longer or until thermometer registers
160 degrees. Serve with reserved sauce.
Serves 10.
grannym IL

http://www.nancyskitchen.com