Ingredients

1 (2 1/2-3) pound boneless top loin pork roast

2 stalks rhubarb

1/2 cup fresh sliced mango

2 Tbsp fresh oregano leaves

1 Tbsp EVOO

For Rhubarbecue sauce:

1 1/2 pounds chopped rhubarb

1 Tbsp EVOO

1/4 cup finely chopped onion

1/2 cup bottled barbecue sauce

1/2 cup molasses

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves1/8 tsp black pepper

1/2 cup chopped mango

Preparation

  1. Preheat oven to 325. Trim fat from roast. Make a length-wise cut along side of roast (do not cut through). Place rhubarb stalks and mango slices in opening.. Trim rhubarb to length of roast.
  2. Sprinkle with oregano. Drizzle roast with oil. Tie roast at 1 inch intervals with kitchen string (100% cotton). Season with 1/4 tsp salt and 1/4 tsp pepper.
  3. Place roast on shallow roasting pan. Brush with about 1/3 cup rhubarbecue sauce. Roast, uncovered, 1 1/2-2 hours or until done (145 degrees.) Let stand 10 minutes. Slice and serve.

Rhubarbecue Sauce:

  1. Preheat oven to 400. Place 1 1/2 lbs chopped rhubarb in roasting pan. Drizzle with 1 Tbsp EVOO.
  2. Roast uncovered 3o minutes. Set aside.
  3. In a medium saucepan over med-hi heat, heat 1 Tbsp EVOO. Add the 1/4 cup onion and cook and stir for 4 minutes. Stir in rhubarb mixture.
  4. Add bottled BBQ sauce, molasses, salt, pepper, ginger, and cloves. Bring to boil.
  5. Reduce heat and simmer, uncovered, 8 minutes, stirring occasionally.
  6. Let cool slightly. Stir in chopped mango.

Serve sauce over pork roast.