Bone-in Pork Roast with Apple-Rhubarb Glaze

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (5 pound) bone-in pork loin roast
• salt and ground black pepper to taste
• 1/4 cup chopped fresh sage
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 onion, chopped
• 1 pound diced rhubarb
• 4 Gala apples - peeled, cored, and diced
• 1/2 cup brown sugar
• 1/4 cup red wine vinegar
• 2 cups apple juice
• 2 quarts chicken stock
• 1/4 cup cornstarch
• 1/2 cup cold water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Mix the chopped sage, minced garlic, salt and black pepper, then rub the mixture all over the pork roast.

2. Pour the chicken stock into a large roasting pan, set the roast on a rack above it fat side up, and roast for about 2 hours 45 minutes, basting with the pan liquid every 30 minutes.

3. While the roast cooks, melt the butter in a saucepan over medium heat. Add the shallot and chopped onion and cook for 5 minutes until soft.

4. Stir in the diced rhubarb, diced apples, brown sugar, red wine vinegar and apple juice. Simmer over medium-low heat for 25 minutes until the fruit is very soft, then mash or blend until smooth.

5. Stir the cornstarch into the cold water until dissolved. Whisk the slurry into the fruit mixture and simmer for 2 minutes until thickened into a glaze.

6. During the last 20 minutes of roasting, brush the roast with some of the glaze. Continue until the thickest part reads 145°F (63°C) on a meat thermometer.

7. Let the roast rest for 3 minutes, then carve and serve with the remaining glaze on the side.