Rhubarb Pork Roast

The pork is basted with some rhubarb sauce while roasting. The sweet and tart rhubarb sauce compliments the savoriness of the roasted meat. Nice for a spring meal when rhubarb is plentiful.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: < 30 Min Prep w/Longer Cook Time, Main Course - Pork
Servings: 12 servings
Author: Catherine Christiano



  • 3 1/2 pounds shoulder or pork loin roast
  • 6 whole cloves garlic slivered
  • 1 teaspoon dried rosemary

Rhubarb Sauce

  • 1 teaspoon minced garlic
  • 3 cups rhubarb 1/4" sliced
  • 6 tablespoons cider vinegar
  • 9 tablespoons honey
  • 3/4 teaspoon salt
  • 3/4 teaspoon dry mustard


  • Place rack in center of oven and preheat to 350° F. Line roasting pan with aluminum foil.
  • Cut 8 to 10 slits in surface of pork and insert slivers of garlic. Rub surface of roast with rosemary. Place in roasting pan. Roast for 50 minutes.
  • Meanwhile, in 1 1/2-quart saucepan combine rhubarb sauce ingredient. Cover, bring to a boil, then reduce heat and simmer about 10 minutes.
  • Spoon about 1/3 rhubarb sauce over pork. Continue to roast, basting occasionally, until pork reaches an internal temperature of 145 F, about 40 - 45 minutes. Let roast rest for 3 minutes before slicing. Slice thin and serve with additional rhubarb sauce.


Pairs well with steamed asparagus or green beans and roasted potatoes.
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