Rhubarb Pork Roast Recipe

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


  • 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

Nutritional Facts

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


  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 meat 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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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