Pork fillet with new season rhubarb recipe

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  • Serves 4
  • 5 mins to prepare and 43 mins to cook, 5 mins to cool
  • 175 calories / serving
  • Healthy
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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 (1½in) lengths, add to the roasting pan with 100ml (3½fl oz) 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 and view the full Food safety at home video.

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  • Ingredients

  • 1tbsp olive oil
  • 400g (13oz) pork fillet
  • 1 sprig rosemary
  • 125g (4oz) rhubarb
  • 100ml (3½fl oz) water
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  • Energy 727kj 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

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