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Pork

Pork Roasted on Rhubarb

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Pork Roasted on Rhubarb

GretchenS | May 20, 2004 11:43 AM

Made this last night and it was easy and amazingly good.

From Happy Days with the Naked Chef, by Jamie Oliver. Ingredients as printed [editorial comments bracketed], directions my own.

Superb Marinated Pork Fillet Roasted on Rhubarb

Serves 4 [to 6]

1 large handful of fresh sage
2 cloves garlic, peeled [I doubled this amount]
olive oil
2 pork fillets [tenderloins], trimmed
sea salt and freshly ground pepper
10 slices of prosciutto or Parma ham
12 long stalks baby rhubarb, washed [not sure about baby rhubarb, just used the local rhubarb I found at the farm stand] [I would use more next time]

Chop sage and garlic together into fine mince, add 1/4 cup olive oil and some pepper, rub on pork and let sit for an hour or two.

Preheat oven to 425*. Cut rhubarb into 2” pieces and put in non-metal roasting pan. Toss with a tiny bit of olive oil. Wrap pork tenderloins in prosciutto and put on top of rhubarb. Drizzle with any marinade left over. [He says add salt, I think the prosciutto provides plenty.] Cover with scrunched-up parchment paper, bake 10 minutes, remove parchment and bake another 12-15 minutes, to 140* internal temperature. Let rest 5 minutes before serving.

Fabulous flavors, the rhubarb had almost dissolved and made an incredibly tasty sauce that was a great counterpoint to the pork. I served it with roasted asparagus which was good but it really needed something to soak up the sauce. This recipe is a keeper!

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