MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oven-Roasted Pork w/Rhubarb Barbecue Sauce
Categories: Pork, Fruits, Herbs, Bbq
Yield: 8 Servings

2 1/2 lb Boneless pork top loin roast
- (single loin)
2 Stalks rhubarb
1/2 c Sliced fresh mango
2 tb Fresh oregano leaves
1 tb Olive oil
1/4 ts Salt
1/4 ts Ground black pepper

MMMMM-------------------RHUBARB BARBECUE SAUCE------------------------
1 1/2 lb Rhubarb; trimmed, in 3"
- pieces
2 tb Olive oil
1/4 c Fine chopped onion
1/2 c Bottled smoky barbecue
- sauce
1/2 c Molasses
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground cloves
1/8 ts Ground black pepper
1/2 c Chopped fresh mango

Set oven to 400ºF/205ºC.

Place rhubarb in a 15" x 10" x 1" pan. Drizzle with 1
tablespoon oil. Roast, uncovered, for 30 minutes or until
very soft. Set aside.

In a medium saucepan heat 1 tablespoon oil over
medium-high heat; add onion. Cook and stir for 4 minutes
or until tender. Stir in rhubarb mixture, barbecue sauce,
molasses, salt, ginger, cloves, and pepper. Bring to
boiling; reduce heat. Simmer, uncovered, for 8 minutes or
until desired consistency, stirring occasionally. Stir in
mango.

MAKE THE PORK: Set oven to 325ºF/163ºC.

Trim fat from roast. Make a horizontal cut through the
roast to, but not through the other side. Cut rhubarb to
the length of the roast. Place rhubarb stalks, mango
slices, and oregano inside the roast. Drizzle with oil.
Fold the roast together to enclose the filling. Tie the
roast at 1" intervals with 100% cotton kitchen string.
Season pork with salt and pepper.

Place pork roast on a rack in a shallow roasting pan.
Brush with some of the Rhubarb Barbecue sauce. Roast,
uncovered, 1 1/2 to 2 hours or until 145 degrees F. Let
stand 10 minutes. Top with additional Rhubarb Barbecue
Sauce. Slice and serve with additional sauce.

FROZEN RHUBARB: If you like, replace rhubarb stalks in the
roast with 1/2 cup frozen cut rhubarb, thawed.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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