Spiced roast pork with rhubarb sauce recipe
Created by The Tesco Recipes team
For an Easter lunch with a difference, try this spiced roast pork recipe with tangy orange and rhubarb sauce. Make a quick garlic and herb rub to delicately spice the pork before roasting with oranges and onions for extra flavour. Serve with your favourite roast side dishes and enjoy!
See method- Serves 6
- Takes 3 hrs, plus resting
- 687 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1.8kg pork loin joint (boneless)
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 2 garlic cloves
- ¼ tsp ground cloves
- 1 tsp dried oregano
- 1 tbsp olive oil
- 2 oranges, 1 quartered, 1 juiced
- 1 onion, quartered
- 300g rhubarb, chopped into 2cm lengths
- 1½ tbsp sugar
Each serving contains
- Energy
- 2855kJ 687.0kcal
- Fat
- 48g
- Saturates
- 16g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.1gProtein 58.3gFibre 1.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Remove the pork from the fridge 30 mins before cooking. Pat dry with kitchen paper and score the skin with a sharp knife at 5mm intervals.
- Using a pestle and mortar, or the end of a rolling pin and a bowl, crush the fennel and coriander seeds. Add the garlic, crush again, then add the cloves and oregano. Spread the rub over the pork; wipe off any excess from the skin. Massage in the oil and sprinkle with salt.
- Put the orange and onion quarters in a large, flameproof roasting tin and set the spiced pork on top. Roast for 30 mins, then lower the heat to gas 4, 180°C, fan 160°C and roast for another 1 hr 45 mins or until the pork is cooked through and the skin is crispy. If the skin is not crispy enough, increase the heat to gas 7, 220°C, fan 200°C and roast for a further 15 mins.
- Transfer the pork and the onion and orange quarters to a serving plate and set aside to rest for 30 mins.
- Put the rhubarb pieces, orange juice, sugar and 3 tbsp water in a saucepan. Bring to the boil and simmer for 10 mins or until the rhubarb is soft. Set aside.
- Place the roasting tin directly on the hob over a high heat. Scoop out most of the fat, add 200ml water and bring to the boil. Scrape off the dark roasting juices from the bottom of the pan with a wooden spoon and simmer for a few mins until you have a rich gravy. Serve the pork with the onion and orange pieces, the rhubarb sauce and the gravy.
- 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.
