Rhubarb-Glazed Pork Roast

Rhubarb-glazed Pork Roast Recipe

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Jacki Allen


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


★★★★★ 1 vote

25 Min
1 Hr 15 Min


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  • 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
  • 2 Tbsp
    cold water
  • 1/3 c
  • 2 Tbsp
    dijon mustard
  • 1 Tbsp
    wine vinegar

How to Make Rhubarb-Glazed Pork Roast


  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.

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About Rhubarb-Glazed Pork Roast

Course/Dish: Pork, Roasts

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