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1
Preheat oven to 350 degrees.
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2
Make small slits in the pork and insert slivers of garlic in the slits.
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3
Put an oven-proof casserole large enough to hold the pork roast over medium heat.
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4
When it is hot, put the pork in it and lightly brown the pork on all sides.
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5
Remove the roast from the casserole.
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6
Add the onion and ginger to the casserole and brown them lightly.
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7
Stir in one-half cup of the tea, scraping the bottom of the pan, then stir in the rhubarb, cardamom, pepper, cloves and honey.
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8
Season with a little salt.
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9
Return the pork to the casserole, cover and bake until the pork is medium-well done, with just a trace of pink in the center, about 45 minutes.
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10
It should register about 155 degrees on an instant-read thermometer.
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11
Remove the pork from the pan.
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12
It should rest for 10 to 15 minutes before carving.
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13
Put the pan on top of the stove and gently heat the rhubarb mixture.
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14
Taste for seasoning, adding salt to taste and a little more honey, if desired.
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15
If the rhubarb is not moist enough, stir in some additional tea.
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16
To serve, mound rhubarb in center of a platter.
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17
Slice pork and arrange slices, slightly overlapping, around the rhubarb.
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18
Serve at once.
