Bone-in Pork Roast with Apple-Rhubarb Glaze Recipe Reviews - (Pg. 1)
Photo by Lu
Reviewed: 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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Photo by Lu

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA
Reviewed: Jun. 29, 2015
Taste of sage with pork was good. It takes much longer to boil down sauce than 30 minutes. Recipe was disappointing -- sounded better than it tasted. There was too much sauce so I put some on boiled carrots - that was good.
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