Pork Roast Recipes
Pork Roast with Rhubarb Sauce
Yield: 4 servings
Ingredients
- 1 (4 1/2 to 5 pound) boneless pork loin roast
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1/2 cup granulated sugar
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1 pound fresh rhubarb, trimmed and cut into chunks, or 1 (16 ounce) bag frozen unsweetened cut rhubarb
Instructions
- Heat oven to 325 degrees F.
- Rub pork with salt, ginger and pepper. Insert meat thermometer into center of roast.
- Place meat in shallow roasting pan and roast about 2 1/2 hours or until thermometer registers 170 degrees F, basting 3 times with 1/2 cup undiluted orange juice concentrate during last 30 minutes.
- Meanwhile mix rhubarb (no need to thaw if frozen), sugar and remaining 1/4 cup orange concentrate in a medium-size saucepan. Bring to boil, reduce heat and simmer uncovered about 8 minutes until rhubarb is tender. Keep warm and refrigerate other half for another meal.
- Skim off fat from pan drippings.
- Drain juices from rhubarb into drippings left in pan and stir over low heat until blended.
- Spoon rhubarb around roast; serve with the warm sauce.