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roast pork

Roast Pork with Cherry Rhubarb Sauce

  • Author: Jaime Hartman
  • Total Time: 1 hour 25 mins
  • Yield: 4 1x


Inspired by the flavors of summer and extra-porky goodness from pastured pigs.


  • One 23 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
  • 1 1/2 cups bone broth
  • For the sauce:
  • 1/2 cup of frozen or fresh pitted sweet cherries
  • 1/2 cup of chopped rhubarb
  • 12 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 1/2 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 1/4 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.
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins
  • Category: Entree
  • Cuisine: American