Oven-Roasted Pork with Rhubarb Barbecue Sauce
Pork and apples are a classic pairing, but this sweet stuffing will quickly become your new favorite flavor combo with oven-roasted tenderloin.
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Oven-Roasted Pork with Rhubarb Barbecue Sauce
Directions
- Preheat oven to 325 degrees F. Trim fat from roast. Make a horizontal cut through the roast to, but not through the other side. Cut rhubarb to the length of the roast. Place rhubarb stalks, mango slices, and oregano inside the roast. Drizzle with oil. Fold the roast together to enclose the filling. Tie the roast at 1-inch intervals with 100% cotton kitchen string. Season pork with salt and pepper.
- Place pork roast on a rack in a shallow roasting pan. Brush with some of the Rhubarb Barbecue sauce. Roast, uncovered, 1 1/2 to 2 hours or until 145 degrees F. Let stand 10 minutes. Top with additional Rhubarb Barbecue Sauce. Slice and serve with additional sauce.
From the Test Kitchen
Frozen Rhubarb
If you like, replace rhubarb stalks in the roast with 1/2 cup frozen cut rhubarb, thawed.
Rhubarb Barbecue Sauce
Directions
- Preheat oven to 400 degrees F. Place rhubarb in a 15x10x1-inch pan. Drizzle with 1 tablespoon oil. Roast, uncovered, for 30 minutes or until very soft. Set aside.
- In a medium saucepan heat 1 tablespoon oil over medium-high heat; add onion. Cook and stir for 4 minutes or until tender. Stir in rhubarb mixture, barbecue sauce, molasses, salt, ginger, cloves, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes or until desired consistency, stirring occasionally. Stir in mango.
From the Test Kitchen
Frozen Rhubarb
If desired, replace fresh rhubarb with 1 1/2 pounds frozen cut rhubarb. Prepare as directed.
Nutrition Facts (Oven-Roasted Pork with Rhubarb Barbecue Sauce)
- Per serving:
- 351 kcal ,
- 11 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 89 mg chol. ,
- 446 mg sodium ,
- 30 g carb. ,
- 2 g fiber ,
- 24 g sugar ,
- 33 g pro.