Pork With Rhubarb Sauce
Ingredients
3 pound(s) pork loin center rib roast (8 ribs)
1/4 tsp. salt
1/4 tsp. pepper; coarsely ground
1/2 pound(s) rhubarb, fresh; chopped (2 C.)
1/4 C.(s) apple juice concentrate; thawed
2 Tbsp.(s) honey
nutmeg, ground
2 Tbsp. ;water
1 tsp. cornstarch
Cooking Instructions
Have the butcher loosen the pork roast backbone, if possible, for easier carving. Rub the roast with salt and pepper. Place bone side down in a small, shallow roasting pan. Insert a meat thermometer into the thickest portion of the roast; make sure bulb does not touch bone, fat, or the pan. Roast, uncovered, at 325 degrees until the thermometer reads 150 degrees., for about 75 to 90 minutes. For the sauce, in a medium saucepan stir together the rhubarb, apple juice concentrate, honey, and nutmeg. Bring to a boil; reduce the heat, cover, and simmer for ten minutes or until the rhubarb is very tender. Mix the water and cornstarch; stir into the rhubarb mixture. Cook and stir until the sauce is thickened and bubbly. Continue cooking for two minutes more. When the meat thermometer registers 150 degrees., spoon some of the sauce over the roast. Continue roasting until the thermometer reads 170 degrees., for about 30 to 45 minutes more. Spoon on additional sauce occasionally. Let the roast stand for 15 minutes before carving. Heat any remaining sauce and pass with the roast.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)