Roast Pork With Spiced Rhubarb Recipes

SLOW-ROASTED SPICED PORK

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

PORK WITH BLACK PUDDING & ROASTED RHUBARB

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
• Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.
• Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
• Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.
• Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.

MOROCCAN-SPICED PORK ROAST

Steps:

• Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
• Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
• Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
• Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
• Place the pork into the prepared roasting pan and surround with vegetable mixture.
• Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
• Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
• Combine yogurt, mint, and garlic in a small bowl for sauce.
• Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

Steps:

• For chutney:
• Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pork:
• Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

RHUBARB PORK ROAST

Steps:

• Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours. , Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast., Bake 45 minutes longer or until a thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing. , If desired, combine pan drippings and any remaining sauce; serve with the roast.

ROAST PORK WITH SPICED RHUBARB

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.

CRISPY FENNEL-ROLLED ROAST PORK WITH RHUBARB SAUCE

Steps:

• Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher's string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.
• Heat the oven to 220C/200C fan/gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.
• Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.
• Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.

DIJON-RUBBED PORK WITH RHUBARB SAUCE

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.

RHUBARB GLAZED PORK ROAST

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.

RHUBARB PORK LOIN

Steps:

• Preheat oven to 350°F.
• Place pork roast in roasting pan.
• Cut 8 to 10 slits in surface of pork and insert garlic slivers.
• Rub entire surface of roast with rosemary.
• Roast 1 hour.
• Meanwhile, combine remaining ingredients in small, heavy saucepan.
• Bring to a boil over high heat.
• Reduce heat to low.
• Simmer 10 minutes.
• Remove and discard whole cloves.
• Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
• Let stand 10 minutes to allow internal temperature to rise to 160°.
• Carve into thin slices.
• Heat rhubarb sauce remaining in roasting pan; serve with pork.

BONE-IN PORK ROAST WITH APPLE-RHUBARB GLAZE

Steps:

• 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.
• 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).
• 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.
• 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.