Bone-In Pork Loin with Apple and Rhubarb Glaze

Ingredients 0/15

Step 1

Heat your oven to 200°F (95°C). Take the pork and place it on a roasting rack, then rub it all over with salt, black pepper, and sage for a simple, flavorful crust. Pop it in the oven and slow roast the pork until it’s no longer pink near the bone—this usually takes about 5 hours. You can check by sticking in an instant-read thermometer; it should read 145°F (63°C).

Step 2

While the pork is roasting, melt some butter in a large pot over medium heat. Add the garlic, shallot, and onion, and cook them gently until the onions become soft and translucent, about 5 minutes. Then stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Let everything come to a boil, then lower the heat and simmer until the sauce has reduced by about half, roughly 30 minutes.

Step 3

To thicken the glaze, mix some cornstarch with cold water until smooth, then stir it into the simmering sauce. Keep cooking and stirring until the glaze becomes nice and syrupy, like maple syrup.

Step 4

Once your pork hits 145°F, spoon enough of that apple-rhubarb glaze all over to coat it well. Slide the pork back into the oven and bake for another 20 minutes or so, until the glaze sets and the internal temperature reaches 160°F (71°C). Let the roast rest for about 10 minutes before slicing. Serve it up with the extra glaze on the side for dipping.