Pork fillet with new season rhubarb recipe
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
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 tbsp olive oil
- 400g pork fillet
- 1 sprig rosemary
- 125g rhubarb
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Shop ingredientsEach serving contains
- Energy
- 725kJ 175.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.2gProtein 22.3gFibre 0.6g
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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 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.
