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Bone-in Pork Roast with Apple-Rhubarb Glaze
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Prep Time:
25 minutes
Cook Time:
320 minutes
Total Time:
355 minutes
Tender sage pork loin roasted low, glazed with apple-rhubarb.
Ingredients:
  • 1 (5 pound) bone-in pork loin roast
  • salt and ground black pepper to taste
  • 0.25 cup chopped fresh sage
  • 0.25 cup butter
  • 1 shallot, minced
  • 0.5 onion, chopped
  • 1 pound diced rhubarb
  • 4 Gala apples - peeled, cored, and diced
  • 0.5 cup brown sugar
  • 0.25 cup red wine vinegar
  • 2 cups apple juice
  • 2 quarts chicken stock
  • 0.25 cup cornstarch
Instructions:
  • Preheat your oven to a gentle 200 degrees F (95 degrees C). Then, generously season the pork all over with a savory mixture of salt, black pepper, and sage before placing it on a roasting rack.
  • Roast the pork in the oven until the meat is tender and reaches 145°F with a thermometer, approximately 5 hours.
  • While the pork cooks, melt butter in a large pot over medium heat. Sauté garlic, shallots, and onions until soft, about 5 minutes. Add rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Boil, then simmer until reduced by half, about 30 minutes. Mix cornstarch with water and stir into sauce. Cook until thick like maple syrup.
  • Roast the pork until it reaches 145°F (63°C), then generously coat it with rhubarb glaze and bake until the glaze is set and the pork hits 160°F (71°C), for around 20 minutes. Rest the pork for 10 minutes before slicing and serving with the extra apple-rhubarb glaze.

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