Publisher Photo
Publisher Photo
This is a favorite main dish of my husband. It has a sweet yet tart sauce which is so delicious.—Sheri Oganowski, Dayton, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours + standing

Ingredients

  • 1 boneless pork loin roast (about 3 pounds)
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon poultry seasoning
  • 2 cups diced fresh or frozen rhubarb, thawed and drained
  • 1/3 cup honey
  • 1/4 cup cider vinegar
  • 6 whole cloves
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt

Directions

Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours.
Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
Bake 45 minutes longer or until a thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
If desired, combine pan drippings and any remaining sauce; serve with the roast. Yield: 8 servings.
Originally published as Rhubarb Pork Roast in Birds & Blooms April/May 2001, p33

Nutritional Facts

1 each: 291 calories, 10g fat (4g saturated fat), 100mg cholesterol, 222mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 35g protein.

  • 1 boneless pork loin roast (about 3 pounds)
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon poultry seasoning
  • 2 cups diced fresh or frozen rhubarb, thawed and drained
  • 1/3 cup honey
  • 1/4 cup cider vinegar
  • 6 whole cloves
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  1. Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours.
  2. Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
  3. Bake 45 minutes longer or until a thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
  4. If desired, combine pan drippings and any remaining sauce; serve with the roast. Yield: 8 servings.
Originally published as Rhubarb Pork Roast in Birds & Blooms April/May 2001, p33

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