Rhubarb Glazed Pork Roast |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
2 1/2 lbs boneless pork top loin |
4 cups rhubarb, sliced (frozen or fresh) |
0.5 (12 ounce) can frozen cranberry-apple juice cocktail |
2 tablespoons cornstarch |
2 tablespoons water |
1/3 cup honey |
2 tablespoons dijon-style mustard |
1 tablespoon wine vinegar |
Directions:
1. Place roast on a rack in a shallow roasting pan.
2. Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
3. For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
4. Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
5. Add enough water to equal 1 1/4 cup.
6. Discard pulp.
7. In the same saucepan stir together cornstarch and 2 Tbsp water.
8. Stir in rhubarb liquid.
9. Cook and stir over medium heat until thickened and bubbly.
10. Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
11. Heat through.
12. Brush some of the glaze onto the meat for the last 30 minutes of roasting.
13. Cover meat with foil; let stand 15 minutes before carving.
14. Heat remaining glaze; serve with meat.
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