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Rhubarb Glazed Pork Roast

2 1/2 pounds boneless pork top loin
4 cups rhubarb, frozen, sliced or fresh rhubarb, sliced
1/2 of a 12-oz can frozen cranberry-apple juice cocktail concentrate
2 tablespoons cornstarch
2 tablespoons water
1/3 cup honey
2 tablespoons dijon-style mustard
1 tablespoon wine vinegar

Place roast on a rack in a shallow roasting pan. Roast in 325 oven
for 1 1/4 hours to 1 3/4 hours or until fork tender.

In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring
to boiling; reduce heat. Cover and simmer 15 minutes or till
rhubarb is very tender. Strain mixture into a 2 cup liquid measure
pressing out liquid with the back of a spoon. Add enough water to
equal 1 1/4 cup. Discard pulp.

In the same saucepan stir together cornstarch and 2 Tbsp water.
Stir in rhubarb liquid. Cook and stir over medium heat until
thickened and bubbly. Cook and stir for 2 minutes more. Stir in
honey, mustard and vinegar. Heat through. Brush some of the glaze
onto the meat for the last 30 minutes of roasting. Cover meat with
foil; let stand 15 minutes before carving. Heat remaining glaze;
serve with meat.


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