This is a print preview of "Pork With Rhubarb Sauce" recipe.

Pork With Rhubarb Sauce Recipe
by Robyn Savoie

Pork With Rhubarb Sauce

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 12


  • 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.