Rhubarb glazed pork roast is a recipe that combines the richness and tenderness of pork with the special acidity and sweetness provided by rhubarb. This preparation has its roots in the home cooking of countries with a strong tradition of roasts, such as Argentina and Chile, where pork is often the star of family and festive celebrations. In other Latin American countries, it may be found under different names or variations, such as "honey-glazed pork loin" in Mexico or "glazed ribs" in Colombia, but the concept of a fruit glaze to enhance the flavor of the meat is one that has become popular in the region thanks to European and North American influences.
Rhubarb, although not native to Latin America, has been incorporated into some modern recipes for its unique flavor and ability to balance fatty dishes like pork. This plant is commonly used in desserts and sauces, but when used in glazes for meats, it creates a delicious contrast that has gained followers in the continent's contemporary cuisine.
How to Prepare Rhubarb Glazed Pork Roast
To begin, place the pork roast on a rack inside a low baking pan.
Roast in a preheated oven at 325 degrees Fahrenheit for 1 1/4 to 1 3/4 hours, or until the roast is tender when pierced with a fork.
Meanwhile, to prepare the glaze, combine the rhubarb with the frozen cranberry-apple juice cocktail in a 2-quart saucepan.
Bring the mixture to a boil; then reduce the heat, cover, and simmer for 15 minutes or until the rhubarb is very tender.
Strain the mixture into a 2-cup measuring cup, pressing the liquid with the back of a spoon to extract the maximum juice.
Add enough water to make 1 1/4 cup of liquid and discard the remaining pulp.
In the same saucepan, mix the cornstarch with 2 tablespoons of water until completely dissolved.
Add the rhubarb liquid to the cornstarch mixture and cook over medium heat, stirring constantly until the mixture thickens and bubbles.
Cook and stir for 2 additional minutes to ensure the consistency is correct.
Incorporate the honey, Dijon-style mustard, and wine vinegar, mixing well and heating the glaze thoroughly.
Brush some of the glaze over the meat during the last 30 minutes of roasting time so the flavors can soak in.
Once removed from the oven, cover the meat with aluminum foil and let it rest for 15 minutes before slicing.
Heat the remaining glaze and serve it alongside the meat to add an extra touch of flavor and juiciness to the dish.
This rhubarb glazed pork roast recipe is ideal for a special meal, combining textures and flavors that will surprise and delight all diners.
