Recipe by cjtaggart
"A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze."
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1 (5 pound)
bone-in pork loin roast
salt and ground black pepper to taste
chopped fresh sage
Gala apples - peeled, cored, and diced
red wine vinegar
I thought this was a good blend of flavors and produced a very moist pork roast. I struggled a bit with the cooking method. My pork loin was only 3 lbs., so I decided to cook it for 3 hrs initially before adding the sauce. But It wasn't nearly ready, so I ended up increasing the temperature to 350 for the next hour when I added the sauce. At the end of that hour, the temperature was almost 160 degrees but the roast was soggy looking, so I increased the temperature to 425 for 15 minutes to brown it a bit. The sauce was tasty but 2 quarts of chicken stock was too much. I put half that amount and still had a pretty watery sauce. But the taste of rhubarb and apples was excellent. I think with some tweeking, this will be a great recipe. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Bone-in Pork Roast with Apple-Rhubarb Glaze
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 225
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