Pork Loin in Rhubarb Sauce

Ingredients

• 1 ½ tablespoons unsalted butter
• 1 pound onions (3 medium-size), peeled, halved and sliced thin (3 cups)
• 1 boneless pork loin roast (about 3 1/2 pounds, 10 inches long and 4 inches in diameter)
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1 ¼ pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch thick slices (3 cups)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    386 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 43 grams protein; 132 milligrams cholesterol; 680 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Place butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir in onions. Cook, uncovered, for 4 minutes.
2. Sprinkle roast with the salt and some pepper. Remove casserole from oven. Stir in rhubarb. Place the pork, fat side down, diagonally in the casserole, pushing the onion mixture around the roast. Cook, covered, for 10 minutes.
3. Uncover and turn roast over. Re-cover and cook for 10 minutes. Uncover and turn roast again. Cook, uncovered, for 15 minutes.
4. While roast is cooking, preheat broiler. Remove casserole from oven. Transfer pork to a small roasting pan, fat side up. Place under broiler until top browns, about 2 minutes.
5. Let roast stand for 10 minutes. Remove strings. Cut in 1/4-inch thick slices. Stir several grinds of pepper into the sauce. Pour a generous 1/4-cup sauce onto each plate. Place two slices of pork over sauce and serve.