Best Roast Pork With Spiced Rhubarb Recipes

ROAST PORK WITH SWEET ONION-RHUBARB SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145 degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
• Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.

DIJON-RUBBED PORK WITH RHUBARB SAUCE

Steps:

• Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

BONE-IN PORK ROAST WITH APPLE-RHUBARB GLAZE

Steps:

• Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.
• Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
• Once the pork has reached an internal temperature of 145 degrees F (63 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

Steps:

• For chutney:
• Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pork:
• Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

RHUBARB PORK LOIN

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.

RHUBARB GLAZED PORK ROAST

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.

ROAST PORK WITH SPICED RHUBARB

Steps:

• Preheat oven to 350 degrees.
• Make small slits in the pork and insert slivers of garlic in the slits. Put an oven-proof casserole large enough to hold the pork roast over medium heat. When it is hot, put the pork in it and lightly brown the pork on all sides. Remove the roast from the casserole.
• Add the onion and ginger to the casserole and brown them lightly. Stir in one-half cup of the tea, scraping the bottom of the pan, then stir in the rhubarb, cardamom, pepper, cloves and honey. Season with a little salt.
• Return the pork to the casserole, cover and bake until the pork is medium-well done, with just a trace of pink in the center, about 45 minutes. It should register about 155 degrees on an instant-read thermometer.
• Remove the pork from the pan. It should rest for 10 to 15 minutes before carving. Put the pan on top of the stove and gently heat the rhubarb mixture. Taste for seasoning, adding salt to taste and a little more honey, if desired. If the rhubarb is not moist enough, stir in some additional tea.
• To serve, mound rhubarb in center of a platter. Slice pork and arrange slices, slightly overlapping, around the rhubarb. Serve at once.