DIJON-RUBBED PORK WITH RHUBARB SAUCE
This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- 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. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., 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. Serve warm with pork.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
RHUBARB GLAZED PORK ROAST
Make and share this Rhubarb Glazed Pork Roast recipe from Food.com.
Provided by Carole Reu
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast on a rack in a shallow roasting pan.
- Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
- For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
- Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
- Add enough water to equal 1 1/4 cup.
- Discard pulp.
- In the same saucepan stir together cornstarch and 2 Tbsp water.
- Stir in rhubarb liquid.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
- Heat through.
- Brush some of the glaze onto the meat for the last 30 minutes of roasting.
- Cover meat with foil; let stand 15 minutes before carving.
- Heat remaining glaze; serve with meat.
Nutrition Facts : Calories 152.9, Fat 4.1, SaturatedFat 1.4, Cholesterol 38.7, Sodium 31, Carbohydrate 16.2, Fiber 1.1, Sugar 12.3, Protein 13.1
BONE-IN PORK ROAST WITH APPLE-RHUBARB GLAZE
A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze.
Provided by cjtaggart
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.
- Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
- Once the pork has reached an internal temperature of 145 degrees F (63 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 31.9 g, Cholesterol 123 mg, Fat 25 g, Fiber 2.2 g, Protein 37.9 g, SaturatedFat 10.3 g, Sodium 665.8 mg, Sugar 23.3 g
PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
- Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
- Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
- Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
- Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.
ROAST PORK WITH SPICED RHUBARB
Provided by Florence Fabricant
Categories dinner, weekday, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Make small slits in the pork and insert slivers of garlic in the slits. Put an oven-proof casserole large enough to hold the pork roast over medium heat. When it is hot, put the pork in it and lightly brown the pork on all sides. Remove the roast from the casserole.
- Add the onion and ginger to the casserole and brown them lightly. Stir in one-half cup of the tea, scraping the bottom of the pan, then stir in the rhubarb, cardamom, pepper, cloves and honey. Season with a little salt.
- Return the pork to the casserole, cover and bake until the pork is medium-well done, with just a trace of pink in the center, about 45 minutes. It should register about 155 degrees on an instant-read thermometer.
- Remove the pork from the pan. It should rest for 10 to 15 minutes before carving. Put the pan on top of the stove and gently heat the rhubarb mixture. Taste for seasoning, adding salt to taste and a little more honey, if desired. If the rhubarb is not moist enough, stir in some additional tea.
- To serve, mound rhubarb in center of a platter. Slice pork and arrange slices, slightly overlapping, around the rhubarb. Serve at once.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 37 grams, TransFat 0 grams
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
PORK WITH BLACK PUDDING & ROASTED RHUBARB
A great dinner party dish that can be prepared 24 hours ahead, leaving just the sauce to prepare on the day
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
- Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.
- Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
- Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.
- Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.
Nutrition Facts : Calories 426 calories, Fat 28 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 2 milligram of sodium
RHUBARB-GLAZED PORK ROAST
Since I was always looking for ways to use a bountiful crop of rhubarb I tried this recipe and everyone loved it.
Provided by Jacki Allen
Categories Roasts
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325. Place roast on rack in a 9x13 baking pan. Roast, uncovered, for 1 1/4 hours or until temperature registers 150F.
- 2. Meanwhile, in a medium saucepan combine rhubarb and juice concentrate. Bring to boiling; reduce heat and simmer uncovered for 10-15 minutes or until rhubarb is very tender. Strain mixture into a 2-cup measure, pressing out liquid and discarding pulp. If necessary add water to equal 1 1/3 cups.
- 3. In the saucepan, stir together the cornstarch and cold water. Stir in the rhubarb liquid. Cook and stir on medium heat until thickened and bubbly. Reduce heat and cook, stirring for 2 minutes. Add honey, mustard, and vinegar. Heat through.
- 4. Brush some of the glaze on the meat during the last 30 minutes of roasting. Cover meat with foil. Let stand for 15 minutes. Temperature after standing should be 160F.
- 5. In a small saucepan, bring the remaining glaze to boiling; boil for 1 minute and serve with meat.
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