Bone-in Pork Roast with Apple-Rhubarb Glaze

Bone-in Pork Roast with Apple-Rhubarb Glaze
  • PREP TIME
    25 mins
  • COOK TIME
    5 hrs 20 mins
  • TOTAL TIME
    5 hrs 55 mins
  • SERVING
    10 People
  • VIEWS
    9

Embark on a culinary journey with this stunning pork roast, where the savory depth of slow-roasted pork meets the vibrant tang of a homemade apple-rhubarb glaze. A symphony of flavors that will tantalize your taste buds!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    123 mg
  • Fiber
    2 g
  • Protein
    38 g
  • Saturated Fat
    10 g
  • Sodium
    666 mg
  • Sugar
    23 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat 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. (Prep time: 5 minutes)

02

Step

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).

03

Step

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. (Prep time: 45 minutes)

04

Step

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. (Prep time: 30 minutes)

For a deeper flavor, consider searing the pork loin in a hot skillet before roasting. This will create a beautiful crust and enhance the savory notes.
If you prefer a smoother glaze, you can strain it through a fine-mesh sieve after simmering.
The apple-rhubarb glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before using.
Serve with roasted root vegetables or creamy mashed potatoes for a complete and satisfying meal.

Amya Heathcote

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (9)
  • River Koch

    This is my new go-to recipe for pork roast. Thank you for sharing!

  • Tara Considine

    I added a pinch of cinnamon to the glaze and it was delicious!

  • Josephine Pollich

    Easy to follow recipe and the results were restaurant-quality.

  • Magdalen Metz

    The slow roasting method really makes a difference. The pork was incredibly moist and flavorful.

  • Tressie Larkin

    I made this for a dinner party and everyone raved about it. The apple-rhubarb glaze is a game-changer!

  • Raymundo Schillermuller

    The glaze is also amazing on chicken!

  • America Veum

    This recipe was amazing! The pork was so tender and the glaze was the perfect combination of sweet and tart.

  • Albin Lebsack

    I didn't have rhubarb, so I used cranberries instead and it was still fantastic!

  • Euna Howell

    My family loved this recipe! I will definitely be making it again.

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