TAKES 45 MINUTES
Think of this as a more exciting twist on pork with apple sauce. The tangy, sharp flavours of the rhubarb perfectly complement the sweet pork to make a delicious and very simple dish.
From the Ginger Pig Meat Book, p.200
1. Preheat the oven to 180°C fan. Put the oil in a roasting tin and place in the oven for 3 minutes. Season the pork, place in the hot oil, roll to coat, add the rosemary, then cook in the oven for 20 minutes. Turn and cook for 10 minutes more.
2. Cut the rhubarb into 4cm lengths, then add it to the roasting tin with 100ml water. Cook for a further 10 minutes until the pork is cooked through and the rhubarb is tender. Remove from the oven, keep warm and leave to rest for 5 minutes. Slice the pork into chunky, juicy rounds and spoon over the soft rhubarb and its juices.
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• 650g pork fillet
• 1 sprig of rosemary
• 175g new season rhubarb