Roast Pork Loin in Onion-Rhubarb Sauce
- Active Time 30m
- Total Time 1h 20m
Even though pork is not as fatty as it once was, it still welcomes a somewhat acid sauce. Come spring and the pushing up in the garden or the arrival in the market of the first rosy stems of rhubarb, what may often seem a wintry meat is transformed into a sunny presence.
- 3 1/2-pound boned and rolled pork loin (10 inches long), bones reserved for Basic Pork Stock (See recipe)
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 1 pound onions (3 medium), peeled, halved and thinly sliced (3 cups)
- 1 1/4 pounds rhubarb stalks, trimmed and cut on the diagonal into 1/8 inch-thick slices (3 cups)
- 1/2 cup liquid (cooked meat juices and/or water or cream)
Place rack in center of oven. Heat oven to 500 degrees F. Rub loin generously with salt and sprinkle with pepper. Place in a roasting pan just large enough to hold it. Cook 50 minutes, or until meat reaches an internal temperature of 140 degrees F. The meat might still be slightly pink, but this is fine. Don't overcook the roast or it will be dry and unappealing.
Transfer roast to a platter. Snip off strings. Pour off all but 1 1/2 tablespoons excess fat. Place the pan on top of the stove over medium heat. Add onions. Cook until onions are golden brown, about 10 minutes. Add rhubarb. Cook 10 minutes, until soft but not soggy, scraping pan with wooden spoon to scoop up crispy bits that will flavor sauce. Add 1/2 cup liquid (juices that have collected on the serving platter and/or water or cream) and stir to combine. Cook until hot throughout. Season to taste. Serve in a sauceboat or bowl with the roast.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
318 calories; 11g total fat; 109mg cholesterol; 565mg sodium; 9g carbohydrates; 2g fiber; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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