Rhubarb Pork Loin
Transform your dinner table with the irresistible combination of savory and tangy flavors in this Rhubarb Pork Loin recipe. Perfect for impressing guests or elevating a weeknight meal, this dish features a succulent, oven-roasted pork loin seared to golden perfection and then bathed in a luscious rhubarb sauce. The sauce strikes the perfect balance of sweet and tart, blending rhubarb, honey, and apple cider vinegar with warm spices like cinnamon and ginger for a flavor-packed glaze. With just 20 minutes of prep time and an hour of cooking, this easy one-skillet recipe is both convenient and gourmet-worthy. Garnish with fresh parsley for a burst of color and serve this show-stopping main course with your favorite sides. Ideal for fans of seasonal ingredients and bold taste profiles, this Rhubarb Pork Loin will soon become a household favorite!
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Recipe Information
Ingredients
- 2 pounds pork loin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cups rhubarb
- 0.33 cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cinnamon
- 0.25 cup water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season evenly with salt, black pepper, and garlic powder.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin 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, add the rhubarb, honey, apple cider vinegar, brown sugar, ground ginger, ground cinnamon, and water. Stir to combine and cook over medium heat for 5-7 minutes, until the rhubarb softens and the sauce thickens slightly.
Return the pork loin to the skillet, spooning some of the rhubarb mixture over the top. Transfer the skillet to the preheated oven.
Roast the pork loin for 45-50 minutes, or until an internal temperature of 145°F (63°C) is reached when measured with a meat thermometer.
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Serve the pork loin sliced, topped with the rhubarb sauce, and garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 29.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 872 mg | 19% | |
*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.
