Bone-in Pork Roast with Apple-Rhubarb Glaze

Bone-in Pork Roast with Apple-Rhubarb Glaze

cjtaggart 0

"A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze."
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5 h 55 m servings 505 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 initia...

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 ...