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Pork fillet with new season rhubarb recipe

60 ratings

Fancy a roast with a difference? Tart rhubarb matches the rich, sweet taste of this roast pork fillet perfectly, making it a surprising and delicious combination. Great served with roasted potatoes and shallots if you like. See method

Serves 4
5 mins to prepare and 43 mins to cook, 5 mins to cool
175 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
400g pork fillet
1 sprig rosemary
125g rhubarb

Each serving contains

Energy
725kj
175kcal 9%
Fat
9g 13%
Saturates
3g 15%
Sugars
1g 1%
Salt
0.1g <1%

of the reference intake
Carbohydrate 0.2g Protein 22.3g Fibre 0.6g

Method

Preheat oven to gas 5, 190ºC, fan 170ºC. Oil the roasting pan and put in the oven to heat for 3 minutes. Place pork in the hot oil and roll to lightly seal. Add rosemary and return to oven for 20 minutes.
Remove and turn the pork over then return to the oven for a further 10 minutes.
Cut the rhubarb into 4cm lengths, add to the roasting pan with 100ml water and cook for a further 10 minutes. Remove from the oven and leave to rest for 5 minutes before serving.
To serve, carve the pork and spoon over the soft rhubarb and juices.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.