Ingredients
- 1 small boneless pork loin roast, about 2 1/2 pounds
- 4 cloves garlic, peeled and slivered
- 1 cup chopped onion
- 1 tablespoon minced fresh ginger
- 1 cup brewed black tea, not too strong
- 1 ½ pounds rhubarb, diced
- ½ teaspoon ground cardamom
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cloves
- ¾ cup honey or to taste
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
479 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 41 grams protein; 120 milligrams cholesterol; 402 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Preheat oven to 350 degrees.
- Make small slits in the pork and insert slivers of garlic in the slits. Put an oven-proof casserole large enough to hold the pork roast over medium heat. When it is hot, put the pork in it and lightly brown the pork on all sides. Remove the roast from the casserole.
- Add the onion and ginger to the casserole and brown them lightly. Stir in one-half cup of the tea, scraping the bottom of the pan, then stir in the rhubarb, cardamom, pepper, cloves and honey. Season with a little salt.
- Return the pork to the casserole, cover and bake until the pork is medium-well done, with just a trace of pink in the center, about 45 minutes. It should register about 155 degrees on an instant-read thermometer.
- Remove the pork from the pan. It should rest for 10 to 15 minutes before carving. Put the pan on top of the stove and gently heat the rhubarb mixture. Taste for seasoning, adding salt to taste and a little more honey, if desired. If the rhubarb is not moist enough, stir in some additional tea.
- To serve, mound rhubarb in center of a platter. Slice pork and arrange slices, slightly overlapping, around the rhubarb. Serve at once.
Dining and Cooking