Ingredients
- 1 2- to 3-pound boneless pork top loin roast (single loin)
- 4 cups fresh or frozen sliced rhubarb
- 1/2 of a 12-ounce can frozen apple-cranberry juice concentrate
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/3 cup honey
- 2 tablespoons Dijon-style mustard
- 1 tablespoon wine vinegar
Description
For A Sweet-tart Taste Sensation, Revamp A Standard Pork Roast With A Honey Rhubarb Glaze.
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