marinated pork fillet roasted on rhubarb
categories:  Pork   

Prepared: 2008-06-22

Rhubarb makes a flavorful sauce for prosciutto-wrapped pork fillets.

Ingredients:

• 1 large handful of fresh sage
• 2 cloves of garlic, peeled
• Olive oil
• pork fillets, trimmed
• Sea salt
• freshly ground black pepper
• 10 slices of prosciutto or Parma ham
• 12 long stalks of baby rhubarb, washed

Preparation:

• First bash up half your sage in a mortar and pestle or use a metal bowl with a rolling pin.
• Add your garlic and smash.
• Add 5 tablespoons of olive oil, then rub the mixture all over your pork fillets and allow to marinate for an hour if possible (I've been known to cook the meat straight away, so it's not the end of the world if you haven't got time on your hands.)
• Preheat the oven to 425 degrees F.
• Lightly season the pork and drape 5 slices of prosciutto over each fillet - any excess marinade can be rubbed on this as well.
• Cut your rhubarb into finger-sized pieces and place in an appropriately sized roasting pan (preferably NOT aluminum, as it will taint the the rhubarb).
• Place the pork on top of the rhubarb, almost tucking it into bed!
• Sprinkle over the rest of your sage leaves and drizzle with olive oil.
• Get yourself a piece of wax paper, wet it and scrunch it up.
• Then lay it over the meat and tuck it in round the sides.
• Cook in the preheated oven for 15 minutes, then remove the paper and cook for an extra 15 minutes.
• Remove from the oven and leave to rest for about 5 minutes.
• Slice the meat an an angle, giving each person half a fillet each.
• Pour any juice that comes out of the meat back into the roasting pan.
• Serve the meat with the rhubarb, the lovely juices from the tray and roast potatoes.

makes 4 servings