A delightful pork roast recipe featuring a tangy rhubarb glaze, perfect for family dinners or special occasions.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated before placing the roast inside for even cooking.
Place the pork loin on a rack in a shallow roasting pan.
Using a rack allows the heat to circulate around the meat for even cooking.
Roast the pork in the oven for about 1 1/2 hours or until the internal temperature reaches 145°F (63°C).
Use a meat thermometer to check the internal temperature for perfect doneness.
In a saucepan, combine the rhubarb and 1 cup of water. Bring to a boil, then reduce the heat and simmer until the rhubarb is soft, about 15 minutes.
Stir occasionally to prevent the rhubarb from sticking to the pan.
Strain the rhubarb mixture through a strainer, pressing to extract the liquid. Discard the solids.
Press firmly to extract as much liquid as possible for the glaze.
In the same saucepan, mix the cornstarch with 2 tablespoons of water until smooth. Add the rhubarb liquid and cook over medium heat until thickened.
Stir constantly to avoid lumps in the glaze.
Stir in the honey, mustard, and vinegar into the thickened rhubarb mixture. Heat through.
Taste and adjust the seasoning if necessary.
Brush some of the glaze onto the pork during the last 30 minutes of roasting.
Apply the glaze generously for a flavorful crust.
Remove the pork from the oven, cover with foil, and let it rest for 15 minutes before slicing.
Resting allows the juices to redistribute, making the meat juicier.
Serve the pork slices with the remaining glaze on the side.
Garnish with fresh herbs for a touch of color and flavor.
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