DIJON-RUBBED PORK WITH RHUBARB SAUCE
This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
ROAST PORK WITH SWEET ONION-RHUBARB SAUCE
Tart rhubarb is balanced by sweet onions in this sumptuous sauce for roasted pork tenderloin. If you can't find fresh rhubarb for this, use frozen (no need to thaw it first). For dinner in a hurry, try two quick sides like whole-wheat couscous and steamed broccoli.
Provided by EatingWell Test Kitchen
Categories Diabetic Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145 degrees F, 15 to 17 minutes. Let rest 5 minutes before slicing.
- Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.
Nutrition Facts : Calories 259.4 calories, Carbohydrate 23 g, Cholesterol 73.7 mg, Fat 7.3 g, Fiber 2 g, Protein 25.1 g, SaturatedFat 1.5 g, Sodium 353.7 mg, Sugar 18.4 g
RHUBARB GLAZED PORK ROAST
Make and share this Rhubarb Glazed Pork Roast recipe from Food.com.
Provided by Carole Reu
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast on a rack in a shallow roasting pan.
- Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
- 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.
- Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
- Add enough water to equal 1 1/4 cup.
- Discard pulp.
- In the same saucepan stir together cornstarch and 2 Tbsp water.
- Stir in rhubarb liquid.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
- Heat through.
- Brush some of the glaze onto the meat for the last 30 minutes of roasting.
- Cover meat with foil; let stand 15 minutes before carving.
- Heat remaining glaze; serve with meat.
Nutrition Facts : Calories 152.9, Fat 4.1, SaturatedFat 1.4, Cholesterol 38.7, Sodium 31, Carbohydrate 16.2, Fiber 1.1, Sugar 12.3, Protein 13.1
PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
- Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
- Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
- Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
- Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.
RHUBARB-GLAZED PORK ROAST
Since I was always looking for ways to use a bountiful crop of rhubarb I tried this recipe and everyone loved it.
Provided by Jacki Allen
Categories Roasts
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325. Place roast on rack in a 9x13 baking pan. Roast, uncovered, for 1 1/4 hours or until temperature registers 150F.
- 2. Meanwhile, in a medium saucepan combine rhubarb and juice concentrate. Bring to boiling; reduce heat and simmer uncovered for 10-15 minutes or until rhubarb is very tender. Strain mixture into a 2-cup measure, pressing out liquid and discarding pulp. If necessary add water to equal 1 1/3 cups.
- 3. In the saucepan, stir together the cornstarch and cold water. Stir in the rhubarb liquid. Cook and stir on medium heat until thickened and bubbly. Reduce heat and cook, stirring for 2 minutes. Add honey, mustard, and vinegar. Heat through.
- 4. Brush some of the glaze on the meat during the last 30 minutes of roasting. Cover meat with foil. Let stand for 15 minutes. Temperature after standing should be 160F.
- 5. In a small saucepan, bring the remaining glaze to boiling; boil for 1 minute and serve with meat.
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
ROAST PORK WITH SPICED RHUBARB
Provided by Florence Fabricant
Categories dinner, weekday, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Make small slits in the pork and insert slivers of garlic in the slits. Put an oven-proof casserole large enough to hold the pork roast over medium heat. When it is hot, put the pork in it and lightly brown the pork on all sides. Remove the roast from the casserole.
- Add the onion and ginger to the casserole and brown them lightly. Stir in one-half cup of the tea, scraping the bottom of the pan, then stir in the rhubarb, cardamom, pepper, cloves and honey. Season with a little salt.
- Return the pork to the casserole, cover and bake until the pork is medium-well done, with just a trace of pink in the center, about 45 minutes. It should register about 155 degrees on an instant-read thermometer.
- Remove the pork from the pan. It should rest for 10 to 15 minutes before carving. Put the pan on top of the stove and gently heat the rhubarb mixture. Taste for seasoning, adding salt to taste and a little more honey, if desired. If the rhubarb is not moist enough, stir in some additional tea.
- To serve, mound rhubarb in center of a platter. Slice pork and arrange slices, slightly overlapping, around the rhubarb. Serve at once.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 37 grams, TransFat 0 grams
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