Buttermilk Marinated Pork Roast with Rhubarb Chutney

Another recipe we made in Toronto was buttermilk marinated pork roast. I think my mom bought a pork shoulder which really absorbed the flavour of the marinade well and was really tenderized by the buttermilk. When I made this again for A, the roast I bought was basically pork chops, so the meat didn't absorb the marinade as well and thus was a bit tougher and less flavourful.

I think the rhubarb chutney is a great compliment to pork - it is a bit tart brings out the flavour of the pork. I also like how the chutney is pink and makes the plate really colourful.


Buttermilk Marinated Pork Roast
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1 cup buttermilk
1 tbsp honey
1 tbsp dijon mustard
1 tbsp ground marjoram
1 tbsp dried thyme
1 tbsp dried rosemary
4 sage leaves
1-2 cloves garlic, sliced
salt and pepper
3 lb pork roast

1. Mix all marinade ingredients together.


2. Place pork into a ziploc bag with the marinade.


3. Marinate in the fridge for 4 hours.


4. Preheat oven to 500F.


5. Remove pork from bag and discard marinade.


6. Roast pork for 10 minutes.


7. Reduce oven temperature to 300F.


8. Continue roasting pork for about an hour or until internal temperature reaches 150F.

Rhubarb Chutney
Adapted from Martha Stewart Living, May 2010
Yield: 1 cup
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1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely grated
1 tbsp ginger, finely grated (about a 1-inch piece)
1/2 tsp salt
1/3 cup dry white wine
1/2 cup sugar
2 stalks rhubarb, cut crosswise 1/4 inch thick

1. Heat oil in a medium saucepan over medium heat.


2. Cook onion, garlic, ginger, and salt until onion is translucent, about 5 minutes.


3. Add wine and bring to a boil.


4. Reduce heat to medium. Add sugar and stir until it dissolves.


5. Add rhubarb. Cook, partially covered, until rhubarb breaks down, about 5 to 10 minutes.


6. Let cool completely.