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Pork fillet with rhubarb

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Ingredients for 4 servings:

  • 700 g pork fillet(s)
  • 600 g rhubarb
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • 2 sprigs rosemary
  • 150 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 28 minutes; Total time approx. 1 hour 13 minutes

Peel the rhubarb and cut into approximately 2 cm wide pieces. Mix with honey and lemon juice and place in a casserole dish. Halve the meat, season with salt and pepper, and sear in hot oil for about 2-3 minutes. Then place the meat on top of the rhubarb and garnish with the rosemary. Add the broth and braise for about 25 minutes at 175°C. Drizzle the meat occasionally with the pan juices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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