Ingredients
1 boneless pork loin roast (3 to 4 pounds)1 teaspoon salt1/2 teaspoon pepper2 tablespoons canola oil1/2 cup sugar1/4 cup red wine vinegar1 cinnamon stick (3 inches)1/2 teaspoon grated lemon zest2-1/4 cups chopped fresh or frozen rhubarb2/3 cup sliced fresh strawberries1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Preparation
Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides.
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes.
Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes.
Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.
