Oven-Roasted Pork With Mangao Rhubarbecue Sauce

Whoa, talk about enticing aroma!!
(serves 8)

For the roast:
1 2&1/2-3 lb. boneless top loin pork roast
2 stalks rhubarb
1/2 cup sliced fresh mango
2 T. fresh oregano leaves
1 T. EVOO
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper

For the sauce:
1&1/2 lbs. chopped rhubarb
2 T. EVOO, divided
1/4 cup finely chopped sweet onion (I would use Walla Walla*)
1/2 cup purchased barbecue sauce (I would use Stubbs*)
1/2 cup molasses
1/2 t. Kosher* salt
1/8 t. freshly* ground pepper
1/2 t. finely chopped fresh* ginger
1/4 t. ground cloves
1&1/2 cup chopped mango

To prepare the roast: Preheat the oven to 325. Trim fat from roast. Make a lengthwise cut all the way through). Place rhubarb stalks and mango slices in the opening. Trim rhubarb to length of roast. Sprinkle with oregano. Drizzle with 1 T. oil. Tie roast at 1" intervals with 100% cotton kitchen string. Season with S&P. Place roast on a rack in a shallow roasting pan. Brush with about 1/3 cup Mango Rhubarbecue Sauce. Roast uncovered, 1&1/2 hours or until done (145 F.) Let stand 10 mins. Top with additional sauce. Slice and serve with parsleyed new potatoes* and steamed lemon dill broccoli*.

To make the sauce: Preheat the oven to 400. Place chopped rhubarb in a roasting pan. Drizzle with 1 T. oil. Roast, uncovered, 30 mins. Set aside. In a medium saucepan heat 1 T. oil over med.-high heat. Add the onion; cook and stir 4 mins. Stir in rhubarb mixture, barbecue sauce, molasses, S&P, ginger, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, 8 mins., stirring occasionally. Cool slightly. Stir in mango.

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Happy Friday, and have FUN today!!

Love,

MM