THE RECIPE JOURNAL · Main Course
Apple-Rhubarb Glaze for Bone-In Pork Roast
This tangy and sweet glaze perfectly complements the savory flavors of a bone-in pork roast, adding a bright, fresh twist. It’s easy to make and brings a delicious balance of tartness and warmth to your meal.
FROM THE KITCHEN • Apple-Rhubarb Glaze for Bone-In Pork Roast
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 200°F (95°C). Rub the pork all over with salt, black pepper, and sage, then place it on a roasting rack. Pop it in the oven and let it slow roast for about 5 hours, or until there’s no pink near the bone. You’ll know it’s ready when an instant-read thermometer reads 145°F (63°C) in the center.
02
Step 2
While the pork is cooking, melt the butter in a large pot over medium heat. Add the garlic, shallot, and onion, and cook them gently, stirring occasionally, until the onion softens and turns translucent—this should take around 5 minutes. Next, toss in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring everything to a boil, then lower the heat and let it simmer until the sauce reduces by half, about 30 minutes.
03
Step 3
Mix the cornstarch with cold water to make a slurry, then stir it into the simmering sauce. Keep cooking and stirring until the glaze thickens up to a syrupy consistency.
04
Step 4
When the pork hits 145°F, spoon enough of the glaze over it to coat completely. Put the roast back in the oven and bake for another 20 minutes or so, until the glaze sets and the pork reaches 160°F (71°C). Let the roast rest for 10 minutes before slicing, and serve it up with the extra apple-rhubarb glaze on the side.
Why you’ll love it
This glaze perfectly balances the tartness of rhubarb with the sweetness of apples, adding a fresh and vibrant flavor to the pork. It creates a beautiful caramelized coating that enhances the meat’s natural juiciness and adds a delightful tangy finish.
How to serve
Serve the roast sliced with a spoonful of the glaze drizzled on top. It pairs well with roasted vegetables, mashed potatoes, or a simple green salad to balance the richness. A glass of crisp white wine or a light cider complements the fruity glaze nicely.
Storage & leftovers
Store any leftover glaze in an airtight container in the refrigerator for up to a week. Reheat gently on the stove before serving. If you have leftover pork, keep it wrapped tightly in the fridge and enjoy within 3 days for the best taste and safety.
