posted by yankeette 06-18-102 7:22 AM
Simon and Garfunkle Pork Roast
3 lb. rolled boneless pork loin roast
1/2 tsp. sage
2 T. chopped fresh parsley, divided
2 T. chopped fresh rosemary, divided
2 T. chopped fresh thyme, divided
3 cloves garlic, cut into fourths
olive oil-flavored cooking spray
2 c. fresh or frozen sliced rhubarb, thawed
10 oz. jar seedless raspberry preserves
2/3 c. honey
2 t. apple cider vinegar
1/2 tsp. dry mustard
1/4 tsp. ground cloves
garnishes: fresh rosemary and thyme sprigs
Remove string from pork roast; trim fat. Sprinkle half of chopped parsley, rosemary and thyme and the sage on top of half of pork roast; place other half of roast on top, and tie at 2" intervals with heavy string.
Place roast in shallow pan. Cut 12 slits in roast, insert garlic. Sprinkle with remaining parsley, rosemary and thyme, and coat with cooking spray. Bake at 325F. for 1 hr.
Combine rhubarb and next 5 ingredients in saucepan, bring to boil over medium heat. Reduce heat, and simmer 10 minutes; cool slightly. Position knife blade in food processor bowl, add rhubarb mixture and pulse until smooth. Reserve 2/3 c. mixture. Brush roast with remaining mixture.
Bake roast 20 additional minutes or until meat thermometer inserted in thickest portion registers 160F. Let roast stand 10 minutes. Serve with reserved rhubarb mixture. Serves 10.