Recipes posted a year ago:
- Cardamom-Clove Pecan Pear Salad
- Spinach Turkey Meatballs
- Coconut Ice Cream
- Shredded Chicken Strawberry Salad
Last weekend, with spring slowly trying to make an appearance around here, I had rhubarb on my mind. And since we had our friends Sonya and Chris coming up for dinner, it was a perfect time to try something entirely new (we knew they’d be game for it). We had a pork roast thawing, and the tangy character of rhubarb was a perfect pairing for the roast – along with a few other additions.
- 4~5 lb bone-in pork roast
- 1 large fennel bulb, chopped (about 2 cups)
- 4~5 stalks rhubarb, chopped (about 2 cups)
- 1 large shallot, minced (not pictured)
- 1 cup hard apple cider – medium dry is best
- 1/4 cup flat leaf parsley, chopped fine
- 1/4 extra virgin olive oil
- 1 tsp dry ground mustard
- 1/2 tsp cardamom, ground (do this in a mortar and pestle)
- 1/2 tsp coriander, ground
- 1 tsp black sea salt (this is what I had – you can use any specialty sea salt)
Preheat the grill (indirect heat) or oven to 375 degrees. Combine the fennel, rhubarb, shallots, cider, parsley, and olive oil in a mixing bowl. Stir to fully combine. This would make a pretty tasty relish just like this, but we’re going to use it for roasting…
Place the roast in the center of an 8×8 baking pan. I covered mine with foil on the outside to keep it from getting black on the grill (and because I had forgotten to buy a foil one). Pack the relish all around the roast, pouring the cider and oil over the top when you are done. If you don’t have enough room for all of the relish, that’s ok (you can eat it fresh) – but don’t switch to a bigger pan unless you’ve got a much larger roast and a lot more relish. We’re trying to keep things packed in high and tight around the roast. Finally, combine the mustard, cardamom, coriander, and salt to form a dry rub and rub this over the exposed top of the roast.
Insert a meat thermometer into the center of the roast and place on the grill or in the oven. Cook until the roast reaches an internal temperature of 145 degrees. Remove and tent loosely with foil to rest for about 10 minutes, then move the roast to a carving board and slice. Meanwhile, transfer the cooked fennel rhubarb mixture to a separate serving bowl.