Subj : BH&G 2796
To   : ALL
From : DAVE DRUM
Date : Sun May 23 2021 11:38:00

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
 
MMMMM

.... "Remember, no matter where you go, there you are." Prof. Irwin Corey
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