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Rhubarb Pork Roast

Your Sunday roast will never be the same after you try this recipe for rhubarb pork roast. Rosemary and garlic roast with the pork to bring out the flavor while a rhubarb sauce of honey, cloves, cider vinegar and mustard provides the perfect accompaniment.

Serves 12
Ready in 105 mins
Prep time 10 mins
Cooking time 95 mins
272 calories per serving


> 3 1/2 lb Shoulder or Pork Loin Roast
> 1 tsp minced garlic
> 1 tsp dried rosemary
> 2 cups sliced rhubarb
> 1/4 cup cider vinegar
> 6 tbsp honey
> 6 whole cloves
> 1/2 tsp salt
> 1/2 tsp dry mustard


Preheat oven to 350°F. Place pork roast in a roasting pan.
Cut 8 to 10 slits in surface of pork and insert slivers of garlic. Rub surface of the roast with rosemary. Roast for approximately 50 minutes.
Meanwhile, combine remaining ingredients in a heavy saucepan; bring to a boil, then reduce heat and simmer about 10 minutes.
Pour rhubarb sauce over pork and continue to roast, basting often, until pork reaches an internal temperature of 145°F, about 40–45 minutes. Let roast rest for 3 minutes before slicing. Slice thin and serve with rhubarb sauce.


*If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

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