Oven-Roasted Pork with Rhubarb Barbecue Sauce

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

Pork and apples are a classic pairing, but this sweet stuffing will quickly become your new favorite flavor combo with oven-roasted tenderloin.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
15 mins
roast:
1 hr 30 mins to 2 hrs at 325°
Servings:
8
Max Servings:
10
Nutrition Info
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Oven-Roasted Pork with Rhubarb Barbecue Sauce

Ingredients

Directions

  • Preheat oven to 325°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.

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  • 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°F. Let stand 10 minutes. Top with additional Rhubarb Barbecue Sauce. Slice and serve with additional sauce.

Frozen Rhubarb

If you like, replace rhubarb stalks in the roast with 1/2 cup frozen cut rhubarb, thawed.

Nutrition Facts (Oven-Roasted Pork with Rhubarb Barbecue Sauce)

Per Serving:
351 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 89mg; sodium 446mg; potassium 1088mg; carbohydrates 30g; fiber 2g; sugar 24g; protein 33g; trans fatty acid 0g; vitamin a 376IU; vitamin c 16mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 17mcg; vitamin b12 1mcg; calcium 147mg; iron 2mg.

Rhubarb Barbecue Sauce

Ingredients

Directions

  • Preheat oven to 400°F. Place rhubarb in a 15x10x1-inch pan. Drizzle with 1 tablespoon oil. Roast, uncovered, for 30 minutes or until very soft. Set aside.

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  • 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.

Frozen Rhubarb

If desired, replace fresh rhubarb with 1 1/2 pounds frozen cut rhubarb. Prepare as directed.

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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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