Herb Crusted Pork Loin with Braised Spiced Rhubarb and Celery

rhubarb and pork loin

Rhubarb has a very strong sour tang. This makes it a great accompaniment to savory foods. Because, don’t forget. It is a vegetable. A vegetable with a clean, somewhat earthy, tartness. Which makes a wonderful partner to robust cuts of meat like lamb or in this case, Herb Crusted Pork Loin. Herb Crusted Pork Loin with Braised Spiced Rhubarb and Celery.


Herb Crusted Pork Loin with Braised Spiced Rhubarb and Celery 

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rhubarb and pork loin


  • ½ red onion cut into ¼‑inch-thick rounds
  • ½ cup golden raisins
  • 1 teaspoon freshly grated ginger
  • zest of 1 orange in long thin strips
  • ½ cup chciken stock
  • ¼ cup white vinegar
  • 2 tablespoon unsalted butter
  • ¼ cup light-brown sugar (packed)
  • ¼ cup sugar
  • 12 rhubarb (6‑inch lengths)
  • 1 (4‑pound) boneless pork loin with fat left on
  • 1 tablespoon kosher salt
  • 3 tablespoon olive oil
  • 6 clove garlic peeled and minced
  • 2 teaspoon fresh thyme leaves
  • 2 teaspoon chopped fresh basil leaves
  • 2 teaspoon minced fresh rosemary


Braised Spiced Rhubarb and Celery

Combine onion, raisins, ginger, zest, chicken broth, vinegar, butter and sugars in a saucepan; bring to a simmer over medium heat. Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes. Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed. The braised vegetables may be made a ahead and will last several days refrigerated in an airtight container.

Herb Crusted Pork
Preheat oven to 450 degrees F.

Place the pork loin on a rack in a roasting pan.

Combine the remaining ingredients in a mortar and pestle and process until a chunky paste is achieved. Massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 20 minutes. Reduce the heat to 400 degrees F and roast for an about 40 more minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 145 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes. The temperature should rise to about 155 degrees F.

Carve the roast and serve with the braised vegetables on the side.

Alternatively, this is also excellent served at room temperature, al fresco!