PORK WITH RHUBARB SAUCE

      Title: PORK WITH RHUBARB SAUCE
  Categories: Pork, Low-cal
       Yield: 8 Servings
  
       3 lb Pork loin center rib roast
            -(8 ribs)
     1/4 ts Salt
     1/4 ts Pepper; coarsely ground
     1/2 lb Rhubarb, fresh; chopped
            -(2 cups)
     1/4 c  Apple juice concentrate;
            -thawed
       2 tb Honey
            Nutmeg, ground
       2 tb ;Water
       1 ts Cornstarch
  
   Have the butcher loosen the pork roast backbone, if possible, for
   easier carving.  Rub the roast with salt and pepper. Place bone side
   down in a small, shallow roasting pan. Insert a meat thermometer into
   the thickest portion of the roast; make sure bulb doesn't touch bone,
   fat, or the pan. Roast, uncovered, at 325 F. until the thermometer
   reads 150 F., about 75 to 90 minutes.
   
   For the sauce, in a medium saucepan stir together the rhubarb, apple
   juice concentrate, honey, and nutmeg. Bring to a boil; reduce the
   heat, cover, and simmer ten minutes or until the rhubarb is very
   tender. Mix the water and cornstarch; stir into the rhubarb mixture.
   Cook and stir until the sauce is thickened and bubbly. Continue
   cooking for two minutes more.
   
   When the meat thermometer registers 150 F., spoon some of the sauce
   over the roast.  Continue roasting until the thermometer reads 170
   F., about 30 to 45 minutes more. Spoon on additional sauce
   occasionally. Let the roast stand 15 minutes before carving.  Heat
   any remaining sauce and pass with the roast.
   
   MICROWAVE DIRECTIONS: Prepare and roast the pork as directed. For the
   sauce, in a 1 1/2-quart microwave casserole cook the rhubarb, apple
   juice concentrate, honey and nutmeg, covered, on HIGH until the
   rhubarb is very tender, about five to seven minutes.  Mix the water
   and cornstarch; stir into the rhubarb mixture. Cook, uncovered, until
   the sauce is thickened and bubbly, about one to two minutes, stirring
   every 30 seconds. Continue cooking for one minute more. Spoon over
   the roast as directed and pass the remainder with the roast.
   
                        LOW CALORIE RECIPES  SUMMER 1988 P32
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