• Pork With Rhubarb Sauce

    1 vote
    Pork With Rhubarb Sauce
    Prep: 35 min Cook: 90 min Servings: 12
    by Robyn Savoie
    381 recipes
    This moist and tender pork loin roast is served with a rhubarb sauce that’s just delicious! It’s great for company and makes an extra special weeknight meal.


    • Pork Loin:
    • 3 Lbs. Boneless Center-Cut Pork Loin Roast
    • 1/4 Cup Dijon Mustard
    • 6 Cloves Garlic, Minced
    • 1 Tbsp. Fresh Rosemary, Chopped or 1 Tsp. Dried & Crushed
    • 3/4 Tsp. Salt
    • 1/4 Tsp. Coarsely Ground Black Pepper
    • Rhubarb Sauce:
    • 3 Cups Fresh or Frozen Rhubarb, Chopped
    • 1/4 Cup Fresh Orange Juice
    • 1/4 Cup Honey
    • 1 Pinch Ground Nutmeg
    • 2 Tbsp. Water
    • 1 Tsp. Cornstarch


    1. 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.
    2. Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour.
    3. For The Sauce: Meanwhile, 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.
    4. Mix the water and cornstarch; stir into the rhubarb mixture. Cook and stir until the sauce is thickened and bubbly. Continue cooking for two minutes more.
    5. When the meat thermometer registers 150°F, spoon some of the sauce over the roast. Continue roasting until thermometer reads 170°F, about 30 - 45 minutes more. Spoon on additional sauce occasionally. Let roast stand 15 minutes before carving.
    6. Heat any remaining sauce and pass with the roast.
    7. Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Similar Recipes

    Leave a review or comment