Herb Crusted Pork Loin with Braised Spiced Rhubarb and Celery
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Mortar and pestle
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Microplane
- Carving knife
- Oven
- Stove
- Saucepan
- Mixing bowl
- Airtight container
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 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 tablespoons 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 tablespoons olive oil
- 6 cloves garlic peeled and minced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh basil leaves
- 2 teaspoons minced fresh rosemary
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