1 (3 pound) boneless rolled pork loin
1 clove garlic, peeled, sliced
1 teaspoon rosemary, crushed
4 stalks rhubarb, sliced
4 tablespoons cider vinegar
6 tablespoons honey
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 to 3 drops red food color

Place pork roast in roasting pan. Cut 8 to 10 slits in surface of pork and insert slivers of garlic. Rub all surfaces of roast with rosemary. Roast for about 60 minutes.

Meanwhile, combine remaining ingredients in heavy saucepan; bring to boiling. Reduce heat and simmer about 10 minutes. Pour rhubarb sauce over pork and continue to roast, basting often, until pork reaches an internal temperature of 155 degrees F (about 45 minutes). Let pork roast rest for 10 minutes, letting internal temperature rise to 160 degrees F. Slice thinly and serve with rhubarb sauce.