Pancetta-Herb-Flavored Pork Loin with Rhubarb Sauce

Fit for Company, Great Leftovers

The tart, fruity flavor of rhubarb is a superb match with roast pork. A pancetta and
herb mixture gives this roast a delicate cured-pork taste.

SERVES: 6

INGREDIENTS:

• 1 3-pound boneless pork loin roast
• Turkish Flavor Brine (double recipe, see Cook’s Notes)

• PANCETTA-HERB PASTE
  • ¼ pound pancetta, diced
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 2 garlic cloves, peeled
  • 2 teaspoons freshly ground black pepper

• RHUBARB SAUCE
  • 2 cups homemade pork stock (see Cook’s Notes) or canned low-sodium chicken broth
  • 1 cup pomegranate juice
  • 2 cups sliced rhubarb
  • 2 teaspoons dark brown sugar
  • ¼ cup honey, plus more to taste
  • Fresh lemon juice (optional)
  • 2 teaspoons cornstarch (optional), mixed with 1 tablespoon cold water

INSTRUCTIONS:

1. Brine the pork: Place the pork roast in a plastic storage container and pour over the Turkish Flavor Brine, making sure the pork is fully submerged. Refrigerate overnight, or for up to 24 hours.
2. Make the pancetta-herb paste: Place the diced pancetta, chopped rosemary, chopped sage, peeled garlic cloves, and freshly ground black pepper in a food processor and pulse several times to create a paste.
3. Prepare the roast: Remove the pork roast from the brine and pat dry. Place the roast fat side up on a work surface and cut 15 to 20 slits in the pork. Fill each slit with some of the pancetta-herb paste and rub the remaining paste over the surface of the roast. Let the roast stand at room temperature for 2 hours.
4. Preheat the oven to 350°F.
5. Roast the pork: Place the roast on a rack set in a roasting pan and roast for 1 hour and 15 minutes, until the internal temperature reaches 135°F to 140°F on an instant-read thermometer. If not done, continue to roast, checking the temperature every 15 minutes.
6. Make the rhubarb sauce: Combine the pork stock, pomegranate juice, sliced rhubarb, dark brown sugar, and honey in a small saucepan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the rhubarb is tender. Taste and add more honey and/or some lemon juice. Set aside.
7. Rest the pork: Remove the pork roast from the oven when done, transfer to a cutting board, and cover loosely with aluminum foil. Let rest for 15 minutes while you finish the sauce.
8. Prepare the sauce: Remove the roasting rack from the pan and skim off any fat from the pan juices. Set the pan over medium heat and add the rhubarb sauce, scraping up any browned bits from the bottom of the pan. Pour the sauce back into its saucepan. Bring to a boil, reduce the heat to a simmer, and cook for 5 minutes. Season to taste with salt, pepper, honey, and/or lemon juice. For a slightly thicker sauce, whisk the cornstarch mixture into the sauce and bring to a boil. Cook for 10 to 15 seconds, or until the sauce is just thickened and lightly coats the back of a spoon.
9. Slice and serve: Slice the pork roast, spoon over the sauce, and serve.

COOK’S NOTES:

• If using heirloom or well-marbled pork, omit the flavor-brining step.
• If you don’t have pancetta, use bacon or replace the pancetta with 4 tablespoons olive oil.
• Try this recipe with other semitart fruits, such as tart cherries, fresh or dried apricots, sour plums, or quinces.