Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Pork fillet with new season rhubarb recipe

Pork fillet with new season rhubarb

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 and 5 mins to cool
  • 175 calories / serving

Ingredients

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

Ready to shop?

Shop ingredients

Each serving contains

Energy
725kJ 175.0kcal
9%
Fat
9g
medium13%
Saturates
3g
medium15%
Salt
0.1g
low0%
Sugars
1g
low1%

of the Reference intake

Carbohydrate 0.2gProtein 22.3gFibre 0.6g

Method

  1. 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.
  2. Remove and turn the pork over then return to the oven for a further 10 minutes.
  3. 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.
  4. To serve, carve the pork and spoon over the soft rhubarb and juices.

      You may also like

      Warm rhubarb and mackerel salad
      Image of "Warm rhubarb and mackerel salad"
      Pork with pear and cider
      Image of "Pork with pear and cider"
      Spiced pork fillet with mango relish
      Image of "Spiced pork fillet with mango relish"
      Pork fillet with mushroom sauce and lemon potatoes
      Image of "Pork fillet with mushroom sauce and lemon potatoes"