We are really making good use of all this rhubarb in the garden at the moment. Recently we had a marinated pork fillet, wrapped in prosciutto on a bed of sweetened and roasted rhubarb and it really works (thank you Jamie Oliver ).
Super quick to prep (10 mins) and the oven does all the hard work (15 mins covered and 15 mins uncovered) (look at all those juices 😍).
To serve three:
– 1 small handful of fresh sage
– 1 clove garlic (peeled)
– 3 tablespoons olive oil
Above ingredients ground together in a pestle and mortar and left to marinade over the pork. (Leave a couple of sage leaves for decoration).
– 1 pork fillet (trimmed)
– Sea salt (to taste)
– Freshly ground black pepper (to taste)
– 5 slices prosciutto (or Parma ham)
– 6 long stalks baby rhubarb (washed) and cut
Then lightly season the pork with salt and pepper and drape the prosciutto over. Cut the rhubarb into finger-sized pieces and place in a roasting tray. Place the pork on top of the rhubarb and sprinkle the rest of the sage leaves on top and drizzle with a bit more olive oil.
Wet and then scrunch up a piece of waxed paper, lay it over the meat and tuck it in around the sides. Bake in the oven for 15 minutes at 180C fan, then remove the paper and cook for another 15 minutes.
Remove from the oven and let rest for about 5 minutes.
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