This dish features a juicy pork loin center rib roast paired with a vibrant, homemade rhubarb sauce. The sharp acidity of fresh rhubarb balances beautifully with the sweetness of honey and apple juice concentrate, creating a glaze that cuts through the richness of the meat. It’s an elegant yet approachable main course perfect for spring dinners or weekend family meals. The roast is seasoned simply with salt and pepper, allowing the natural flavor of the pork to shine, while the sauce simmers until thick and glossy. Serve hot with the remaining sauce on the side for a flavorful, home-style experience that feels both comforting and sophisticated.
Pork With Rhubarb Sauce
Description
This dish features a juicy pork loin center rib roast paired with a vibrant, homemade rhubarb sauce. The sharp acidity of fresh rhubarb balances beautifully with the sweetness of honey and apple juice concentrate, creating a glaze that cuts through the richness of the meat. It's an elegant yet approachable main course perfect for spring dinners or weekend family meals. The roast is seasoned simply with salt and pepper, allowing the natural flavor of the pork to shine, while the sauce simmers until thick and glossy. Serve hot with the remaining sauce on the side for a flavorful, home-style experience that feels both comforting and sophisticated.Ingredients
Directions
-
-
Ask your butcher to loosen the backbone of the pork roast for easier carving, if possible.
-
Rub the pork roast evenly with salt and pepper.
-
Place the roast bone-side down in a small, shallow roasting pan.
-
Insert a meat thermometer into the thickest part of the roast, ensuring the bulb does not touch bone, fat, or the pan.
-
-
While the roast cooks, prepare the sauce by combining chopped rhubarb, apple juice concentrate, honey, and nutmeg in a medium saucepan.
-
Bring the sauce mixture to a boil, then reduce heat, cover, and simmer for 10 minutes or until the rhubarb is very tender.
-
In a small bowl, mix water and cornstarch until smooth.
-
Stir the cornstarch mixture into the simmering rhubarb sauce.
-
Cook and stir the sauce until it becomes thickened and bubbly.
-
Continue cooking the sauce for 2 more minutes, stirring occasionally.
-
-
-
Spoon additional sauce over the roast occasionally during the final roasting period.
-
Remove the roast from the oven and let it stand for 15 minutes before carving.
-
Heat the remaining sauce and serve alongside the carved pork.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 486.9kcal
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 4.1g21%
- Cholesterol 245.2mg82%
- Sodium 211.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 88.5g177%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Method for Sauce: To make the sauce in the microwave: Combine rhubarb, apple juice concentrate, honey, and nutmeg in a 1 1/2-quart microwave-safe casserole. Cover and cook on HIGH until the rhubarb is very tender, about 5 to 7 minutes. Stir in the water and cornstarch mixture. Cook uncovered on HIGH until thickened and bubbly, about 1 to 2 minutes, stirring every 30 seconds. Continue cooking for 1 more minute. Spoon over the roast as directed.
Carving Tip: Having the butcher loosen the backbone before purchase makes carving the rib roast much easier and cleaner.
Safety Note: Ensure your meat thermometer is placed correctly to avoid touching bone, which can give a false reading. Always allow the pork to rest after roasting to retain juices.
Storage:
