Rhubarb Glazed Pork Roast

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Ready In:
1hr 30mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.
  • For glaze: 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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Reviews

  1. Excellent sauce. Good use of excess rhubarb. Meat was very moist and tender. I substituted juice for the cranberry-apple concentrate and reduced the liquid.
     
  2. I did this in the crockpot. It was excellent and got rave reviews from my husband!
     
  3. This was very easy to fix and the sauce was wonderful! A nice taste of spring during the winter using frozen rhubarb. I cooked the pork loin in my rotisserie oven and it was very juicy. My husband who doesn't usually care for pork loved this one. I will fix this one again. Other than the rotisserie oven, I followed the recipe exactly, it was great!
     
  4. I made this for outdoor Christmas lunch, and served it chilled. It was fantastic, everyone enjoyed it, and it made a great change from the usual cold chicken or ham.
     
  5. This dish was excellant Carole Reu. Quick & easy to make with delicious results. The pork was moist, tender & juicy. The sauce is too die for. Tart, tangy, sweet, with a slight mustardy rhubarb taste. I used spiced apple cider and frozen rhubarb it worked well Thanks for sharing.
     
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Tweaks

  1. Excellent sauce. Good use of excess rhubarb. Meat was very moist and tender. I substituted juice for the cranberry-apple concentrate and reduced the liquid.
     

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