Ingredients for Rhubarb Glazed Pork Roast
- Boneless Pork Top Loin
- 1 cup chopped rhubarb
- Frozen Cranberry Apple Juice Cocktail
- 2 tablespoons cornstarch
- enough water to make 1 1/4 cups of rhubarb mixture
- 1/4 cup honey
- Dijon Style Mustard
- Wine Vinegar
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How to Make Rhubarb Glazed Pork Roast
- Preheat oven to 325°F (160°C). Season pork roast generously with salt and pepper.
- Place roast on a rack in a shallow roasting pan.
- Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- While the pork roasts, prepare the glaze: In a 2-quart saucepan, combine chopped rhubarb and cranberry juice.
- Bring to a boil over medium-high heat, then reduce heat to low.
- Cover and simmer for 15 minutes, or until the rhubarb is very tender.
- Strain the mixture through a fine-mesh sieve into a 2-cup liquid measuring cup, pressing on the solids with the back of a spoon to extract as much liquid as possible. Add enough water to reach the 1 1/4 cup mark.
- Discard the pulp.
- In the same saucepan, whisk together cornstarch and 2 tablespoons of water until smooth.
- Gradually whisk in the rhubarb liquid.
- Cook over medium heat, stirring constantly, until the glaze thickens and becomes bubbly.
- Continue to cook and stir for 2 minutes more.
- Remove from heat and stir in honey, Dijon mustard, and apple cider vinegar.
- Brush some of the glaze onto the pork roast during the last 30 minutes of roasting, basting occasionally.
- Tent the roast loosely with aluminum foil during the last 15 minutes of cooking to prevent over-browning.
- Remove the roast from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Reheat the remaining glaze gently before serving.
- Carve the pork roast and serve it generously drizzled with the rhubarb glaze.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
49g
Fat
7g
Carbs
5g
