Rhubarb Glazed Pork Roast
Elevate your dinner table with this exquisite Rhubarb Glazed Pork Roast, a delightful blend of sweet, tangy, and savory flavors that’s sure to impress. This recipe features a tender, golden-browned boneless pork loin roast, coated in a glossy rhubarb glaze made with fresh rhubarb, honey, Dijon mustard, and a hint of warm spices like ginger and cinnamon. The pork is roasted to perfection, with periodic basting ensuring it stays moist and infused with the glaze's sweet-and-sour complexity. Served with extra glaze drizzled on top and garnished with fresh thyme, this dish balances seasonal ingredients with simplicity for a truly standout meal. Perfect for a family dinner or a special occasion, this pork roast is an excellent way to showcase bold flavors with minimal prep time.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pounds Boneless pork loin roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Fresh rhubarb (chopped)
- 1 cup Honey
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Cinnamon
- 2 cloves Garlic (minced)
- 2 teaspoons Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork roast dry with paper towels, then season it evenly with salt and black pepper.
Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped rhubarb, honey, apple cider vinegar, Dijon mustard, ground ginger, cinnamon, and minced garlic. Stir well and simmer for 5-7 minutes until the rhubarb softens and the mixture thickens slightly into a glaze.
Return the pork roast to the skillet, spooning some of the glaze over the top.
Transfer the skillet to the preheated oven and roast for 60-70 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the roast with the rhubarb glaze every 20 minutes to ensure it stays moist and flavorful.
Once cooked, remove the pork roast from the oven and cover it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork roast and serve with the remaining rhubarb glaze spooned over the top. Garnish with fresh thyme leaves, if desired.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 40.8 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
