Ingredients
3 lb pork loin center rib roast (8 ribs)
1/4 tsp salt
1/4 tsp pepper, coarsely ground
1/2 lb rhubarb, fresh, chopped (2 cups)
1/4 cup apple juice concentrate, thawed
2 tbsp honey
1 nutmeg, ground
2 tbsp ; water
1 tsp cornstarch
Directions
Have the butcher loosen the pork roast backbone, if possible, for
easier carving. Rub the roast with salt and pepper. Place bone side
down in a small, shallow roasting pan. Insert a meat thermometer into
the thickest portion of the roast; make sure bulb doesn't touch bone,
fat, or the pan. Roast, uncovered, at 325 F. until the thermometer
reads 150 F., about 75 to 90 minutes.
For the sauce, in a medium saucepan stir together the rhubarb, apple
juice concentrate, honey, and nutmeg. Bring to a boil; reduce the
heat, cover, and simmer ten minutes or until the rhubarb is very
tender. Mix the water and cornstarch; stir into the rhubarb mixture.
Cook and stir until the sauce is thickened and bubbly. Continue
cooking for two minutes more.
When the meat thermometer registers 150 F., spoon some of the sauce
over the roast. Continue roasting until the thermometer reads 170
F., about 30 to 45 minutes more. Spoon on additional sauce
occasionally. Let the roast stand 15 minutes before carving. Heat
any remaining sauce and pass with the roast.
MICROWAVE DIRECTIONS: Prepare and roast the pork as directed. For the
sauce, in a 1 1/2-quart microwave casserole cook the rhubarb, apple
juice concentrate, honey and nutmeg, covered, on HIGH until the
rhubarb is very tender, about five to seven minutes. Mix the water
and cornstarch; stir into the rhubarb mixture. Cook, uncovered, until
the sauce is thickened and bubbly, about one to two minutes, stirring
every 30 seconds. Continue cooking for one minute more. Spoon over
the roast as directed and pass the remainder with the roast.
LOW CALORIE RECIPES SUMMER 1988 P32
Servings: 8 servings
Pork With Rhubarb Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found back into the far past, certainly as far into history as the ancient Egyptians, and maybe further still. However, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Continuing our culinary historical journey, we have a couple of interesting recipe books which date from the 14th Century - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that we all know today, but rather recipes for the types of food cooked for the nobility of that time. Over the succeeding few hundred years, the rich families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their recipes were highly sought after. Nevertheless, it was during the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cooking publications are in high demand, mostly due to better eduction, more leisure time and disposable income. The TV revolution brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pork With Rhubarb Sauce recipe.
