Bone-in Pork Roast with Apple-Rhubarb Glaze Recipe -
Bone-in Pork Roast with Apple-Rhubarb Glaze Recipe
  • READY IN ABOUT 6 hrs

Bone-in Pork Roast with Apple-Rhubarb Glaze

Recipe by  

"A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze."

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Ingredients Edit and Save

Original recipe makes 1 5-pound pork roast Change Servings
  • PREP

    25 mins
  • COOK

    5 hrs 20 mins

    5 hrs 55 mins


  1. 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.
  2. 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).
  3. 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.
  4. 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.
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Jul 16, 2011

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!


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 37.9 g
  • 76%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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