Best Rhubarb Pork Loin Recipes

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PORK LOIN IN RHUBARB SAUCE



Pork Loin in Rhubarb Sauce image

Provided by Barbara Kafka

Categories     dinner, weekday, roasts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 6

1 1/2 tablespoons unsalted butter
1 pound onions (3 medium-size), peeled, halved and sliced thin (3 cups)
1 boneless pork loin roast (about 3 1/2 pounds, 10 inches long and 4 inches in diameter)
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch thick slices (3 cups)

Steps:

  • Place butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir in onions. Cook, uncovered, for 4 minutes.
  • Sprinkle roast with the salt and some pepper. Remove casserole from oven. Stir in rhubarb. Place the pork, fat side down, diagonally in the casserole, pushing the onion mixture around the roast. Cook, covered, for 10 minutes.
  • Uncover and turn roast over. Re-cover and cook for 10 minutes. Uncover and turn roast again. Cook, uncovered, for 15 minutes.
  • While roast is cooking, preheat broiler. Remove casserole from oven. Transfer pork to a small roasting pan, fat side up. Place under broiler until top browns, about 2 minutes.
  • Let roast stand for 10 minutes. Remove strings. Cut in 1/4-inch thick slices. Stir several grinds of pepper into the sauce. Pour a generous 1/4-cup sauce onto each plate. Place two slices of pork over sauce and serve.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 604 milligrams, Sugar 3 grams, TransFat 0 grams

RHUBARB PORK LOIN



Rhubarb Pork Loin image

This is out of a cookbook called "All New Diet Cookbook" dated 1992...not really sure what the diet is about...but this recipe sounds yummy...

Provided by teresas

Categories     Pork

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 11

1 (3 lb) pork loin roast, boneless and rolled
1 garlic clove, cut into 8 to 10 slivers
1 teaspoon dried rosemary, crushed
4 stalks rhubarb, sliced (about 2 cups)
1/4 cup honey, plus
2 tablespoons honey
1/4 cup cider vinegar
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 -3 drops red food coloring (optional)

Steps:

  • Preheat oven to 350°F.
  • Place pork roast in roasting pan.
  • Cut 8 to 10 slits in surface of pork and insert garlic slivers.
  • Rub entire surface of roast with rosemary.
  • Roast 1 hour.
  • Meanwhile, combine remaining ingredients in small, heavy saucepan.
  • Bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer 10 minutes.
  • Remove and discard whole cloves.
  • Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
  • Let stand 10 minutes to allow internal temperature to rise to 160°.
  • Carve into thin slices.
  • Heat rhubarb sauce remaining in roasting pan; serve with pork.

Nutrition Facts : Calories 334.1, Fat 13.5, SaturatedFat 4.9, Cholesterol 110.3, Sodium 200.1, Carbohydrate 12.4, Fiber 0.9, Sugar 10.7, Protein 39.3

PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY



Pork Loin with Strawberry-Rhubarb Chutney image

I love strawberry rhubarb pie, so I thought the same flavor combination could work as a chutney-and it does! It makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings (1-3/4 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup sugar
1/4 cup red wine vinegar
1 cinnamon stick (3 inches)
1/2 teaspoon grated lemon zest
2-1/4 cups chopped fresh or frozen rhubarb
2/3 cup sliced fresh strawberries
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY



Pork Loin with Strawberry-Rhubarb Chutney image

I grow rhubarb in my garden and, since it tends to grow like crazy, I needed to come up with more ways to use it. I do love strawberry rhubarb pie, so I thought the same flavor combination could work as chutney and it does! The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska

Provided by @MakeItYours

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup sugar
1/4 cup red wine vinegar
1 cinnamon stick (3 inches)
1/2 teaspoon grated lemon zest
2-1/4 cups chopped fresh or frozen rhubarb
2/3 cup sliced fresh strawberries
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

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