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Our last big meat order from Polyface was the pork larder, so we’ve been eating lots of delicious pork chops, ribs, and sausage lately. The cut that had me a bit stymied though was the “fresh ham.” Google searches on recipes were coming up mostly empty except to explain how to cure and smoke a fresh ham yourself. On a lark, I turned to the kitchen bible How to Cook Everything by Mark Bittman and while he did not have a specific recipe for this cut, it got a mention as an potential alternative for his roast pork with garlic and rosemary. To make the dish comply with AIP restrictions, I omitted the optional cayenne and butter. I also used coconut palm sugar for the rub and used some of my homemade bone broth for the roasting liquid in order to make it a little more healing.

That gave me an idea of the technique, now I just needed the flavor. I was flipping through my other current kitchen and health bible, Practical Paleo, and was drawn in by the recipe for roast duck with cherry sauce. Duck is a bit on the adventurous side for us (maybe some day!) but I loved the idea of a fruit sauce and roasted meat. Our freezer is stocked with frozen cherries from our pick-your-own adventures earlier this summer as well as rhubarb and I decided to experiment with combining the two flavors. And because I just can’t resist using fresh herbs whenever possible, I also threw in a sprig of rosemary for good measure.

Roast Pork Recipe

Roast Pork with Cherry Rhubarb Sauce
Recipe type: Entree
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
Inspired by the flavors of summer and extra-porky goodness from pastured pigs.
  • One 2-3 pound fresh ham (or substitute similar sized loin roast or shoulder)
  • Salt and pepper, to taste
  • 2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon coconut palm sugar (for SCD, omit or use honey)
  • 1 garlic clove, minced or pressed
  • 1½ cups bone broth
  • For the sauce:
  • ½ cup of frozen or fresh pitted sweet cherries
  • ½ cup of chopped rhubarb
  • 1-2 tablespoons of honey, to personal taste
  • 1 sprig rosemary
  1. Heat oven to 450 F.
  2. Mix salt and pepper with rosemary, sugar, and garlic. Rub all over the roast, working it into any crevices in the meat.
  3. Put meat in an oven safe skillet or roasting pan and put in oven.
  4. Roast for 15 minutes.
  5. Remove from oven and pour about ½ cup of broth over roast.
  6. Lower heat to 325 F and return meat to oven.
  7. Meanwhile, make the sauce. Combine all ingredients and allow to simmer on the stovetop until reduced and thick.
  8. Continue to roast for another 45-60 minutes. Every 15 minutes or so, pour another ¼ cup of broth over roast.
  9. Check temperature and ensure that it is 145-150, transfer to a platter and allow to rest for 10 minutes.
  10. Slice roast and serve with cherry rhubarb sauce.

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Shared on Paleo AIP Recipe Roundtable.

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