Rhubarb-glazed Pork Roast Recipe

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Rhubarb-Glazed Pork Roast

Jacki Allen

By
@jackio46

Since I was always looking for ways to use a bountiful crop of rhubarb I tried this recipe and everyone loved it.


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Comments:

Serves:

6-8

Prep:

25 Min

Cook:

1 Hr 15 Min

Ingredients

2-3 lb
boneless pork top loin roast
4 c
fresh or frozen sliced rhubarb
1/2
of a 12 oz. can frozen apple-cranberry juice concentrate
2 Tbsp
cornstarch
2 Tbsp
cold water
1/3 c
honey
2 Tbsp
dijon mustard
1 Tbsp
wine vinegar

Directions Step-By-Step

1
Preheat oven to 325. Place roast on rack in a 9x13 baking pan. Roast, uncovered, for 1 1/4 hours or until temperature registers 150F.
2
Meanwhile, in a medium saucepan combine rhubarb and juice concentrate. Bring to boiling; reduce heat and simmer uncovered for 10-15 minutes or until rhubarb is very tender. Strain mixture into a 2-cup measure, pressing out liquid and discarding pulp. If necessary add water to equal 1 1/3 cups.
3
In the saucepan, stir together the cornstarch and cold water. Stir in the rhubarb liquid. Cook and stir on medium heat until thickened and bubbly. Reduce heat and cook, stirring for 2 minutes. Add honey, mustard, and vinegar. Heat through.
4
Brush some of the glaze on the meat during the last 30 minutes of roasting. Cover meat with foil. Let stand for 15 minutes. Temperature after standing should be 160F.
5
In a small saucepan, bring the remaining glaze to boiling; boil for 1 minute and serve with meat.

About this Recipe

Course/Dish: Pork, Roasts