Bone-in roasts cook magnificently on the grill, lending loads of luscious flavor along with meaty moistness. The tangy sweetness of rhubarb, honey, and apple beautifully complement the richness of this roasted pork loin.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 55 mins


Ingredient Checklist


Instructions Checklist
  • For glaze, combine rhubarb, apple juice concentrate, and food coloring (if desired), in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the rhubarb is very tender. Press the rhubarb mixture through a sieve into a small bowl, pressing out liquid with the back of a spoon; discard the pulp. Return the rhubarb liquid to the saucepan. Return to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until the glaze is reduced to 1/2 cup. Remove from heat; stir in honey. Remove 1/4 cup of the glaze to use for basting. Set aside the remaining glaze until ready to serve.

  • Meanwhile, trim fat from meat. Insert an oven-going meat thermometer into the center of the roast, making sure tip does not touch bone.

  • For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place the meat, bone side down, on grill rack over the drip pan. Cover and grill for 1 1/4 to 2 hours or until a thermometer registers 150 degrees F, brushing occasionally with the 1/4 cup glaze during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.) Discard the glaze after basting.

  • Remove the meat from the grill. Cover with foil; let stand for 15 minutes before slicing. (The meat's temperature will rise 10 degrees F during standing.) Slice the meat. Reheat the reserved glaze and serve with the meat.

Nutrition Facts

266 calories; protein 29.1g; carbohydrates 19.2g; dietary fiber 0.9g; sugars 17.1g; fat 7.3g; saturated fat 2.5g; cholesterol 70.5mg; vitamin a iu 47.4IU; vitamin c 4.2mg; folate 4.3mcg; calcium 66.8mg; iron 1.4mg; magnesium 32.1mg; potassium 682.9mg; sodium 55.5mg.

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Rating: 5 stars
Thanks for posting this recipe. I made a few adjustments but I m sure yours would turn on it terrific as is. For mine I added frozen cherries apx 1/2 bag and teaspoon ground cloves. Had about 10 friends over for a last minute Memorial Day bbq. I cooked it on a Weber. Took about 2 1/4 hours at about 325. Made the glaze the night before. Was hard to wait to put on the glaze but worth it. After about hour 1/2 I did first round of glaze. Then about 10 minutes before I took it off. I let it rest for 20 minutes. Everyone seemed to really like it. The Bone-in seems to help make it really moist. Read More