Rhubarb-Glazed Pork Roast
I haven't tried this recipe yet but I have made the glaze and brushed it on pork chops as I BBQ them. Quite delicious!
2 cups fresh or frozen sliced rhubarb
1 6-ounce can frozen apple juice concentrate
Several drops red food colouring (optional)
2 tablespoons honey
1 3-to-4-pound bone in roast, bone loosened
1. For glaze, in a small saucepan, combine rhubarb, apple juice concentrate, and, if desired, food colouring. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rhubarb is very tender. Press rhubarb mixture through a sieve into a small bowl, pressing out liquid with the back of a spoon; discard pulp. Return rhubarb liquid to saucepan. return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until glaze is reduced to 1/2 cup. Remove from heat; stir in honey. remove 1/4 cup of the glaze to use for basting. Set aside remaining glaze until ready to serve.
2. Meanwhile, trim fat from meat. Insert meat thermometer into the center of meat, making sure tip does not touch bone.
3. For a charcoal grill, arrange medium coals around a drop pan. Test for medium-low heat above pan, Place meat, on grill rack over drip pan. Cover and grill for about 1 1/4 to 2 hours or until thermometer registers 150 degrees F, brushing occasionally with the 1/4 cup glaze during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.)
4. Remove meat from grill. Cover with foil; let stand for 15 minutes before slicing. Slice meat. Reheat reserved glaze and serve with meat.
2 cups fresh or frozen sliced rhubarb
1 6-ounce can frozen apple juice concentrate
Several drops red food colouring (optional)
2 tablespoons honey
1 3-to-4-pound bone in roast, bone loosened
1. For glaze, in a small saucepan, combine rhubarb, apple juice concentrate, and, if desired, food colouring. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rhubarb is very tender. Press rhubarb mixture through a sieve into a small bowl, pressing out liquid with the back of a spoon; discard pulp. Return rhubarb liquid to saucepan. return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until glaze is reduced to 1/2 cup. Remove from heat; stir in honey. remove 1/4 cup of the glaze to use for basting. Set aside remaining glaze until ready to serve.
2. Meanwhile, trim fat from meat. Insert meat thermometer into the center of meat, making sure tip does not touch bone.
3. For a charcoal grill, arrange medium coals around a drop pan. Test for medium-low heat above pan, Place meat, on grill rack over drip pan. Cover and grill for about 1 1/4 to 2 hours or until thermometer registers 150 degrees F, brushing occasionally with the 1/4 cup glaze during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.)
4. Remove meat from grill. Cover with foil; let stand for 15 minutes before slicing. Slice meat. Reheat reserved glaze and serve with meat.
