Best Rhubarb Glazed Pork Roast Recipes

Rhubarb Glazed Pork Roast image

Provided by Carole Reu

Categories Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 lbs boneless pork top loin
4 cups rhubarb, sliced (frozen or fresh)
0.5 (12 ounce) can frozen cranberry-apple juice cocktail
2 tablespoons cornstarch
2 tablespoons water
1/3 cup honey
2 tablespoons dijon-style mustard
1 tablespoon wine vinegar

Steps:

Place roast on a rack in a shallow roasting pan.
Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
Add enough water to equal 1 1/4 cup.
Discard pulp.
In the same saucepan stir together cornstarch and 2 Tbsp water.
Stir in rhubarb liquid.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
Heat through.
Brush some of the glaze onto the meat for the last 30 minutes of roasting.
Cover meat with foil; let stand 15 minutes before carving.
Heat remaining glaze; serve with meat.

Nutrition Facts : Calories 152.9, Fat 4.1, SaturatedFat 1.4, Cholesterol 38.7, Sodium 31, Carbohydrate 16.2, Fiber 1.1, Sugar 12.3, Protein 13.1

Rhubarb-Glazed Pork Roast image

Provided by Jacki Allen

Categories Roasts

Time 1h40m

Number Of Ingredients 8

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

Steps:

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.