roast pork with rhubarbroast pork with rhubarbroast pork with rhubarbroast pork with rhubarb

I have always found that the tart taste of rhubarb was fantastic with pork. My first trials with rhubarb were always with savory dishes, sweet dishes came much later ! I often cook my meat with lemon juice but this time, rhubarb would be enough, with a little honey and ginger and garlic. Don’t forget that the rhubarb must be disgorged of its water with a little sugar. A quick and simple savory dish that will complete the rhubarb series recipes because I have none left ! Enjoy ... :)

roast pork with rhubarb

29.06.2015

1 roast pork for 4 people

ingredients

  • 1 pork roast (1.2 kg)
  • 3 tablespoons honey
  • 3 sprigs of thyme
  • 3 bay leaves
  • 3 sprigs of rosemary
  • 1/3 cup white wine
  • 3 teaspoons of crushed garlic
  • 3 teaspoons of crushed ginger
  • 1/3 cup olive oil
  • 350 grams of peeled small onions
  • 700 grams of rhubarb, peeled, cut and disgorged
  • 25 grams of powdered sugar
  • sea salt
  • freshly ground pepper
  • 1/3 cup water

instructions

  • peel the rhubarb stalks and cut into lengths of 10-15 cm
  • sprinkle with sugar and let sit in a colander for 1 hour to disgorge its water
  • peel your onions and leave whole
  • baste your pork roast with some honey, some ginger and some crushed garlic
  • place the thyme, bay leaf and rosemary between the meat and the string and add salt and pepper
  • heat your roasting dish with a little oil and place the roast inside and brown and caramelize on all sides
  • remove the roast and add the remaining garlic and ginger and onions and brown for a few minutes and then add the white wine
  • cook for 2 minutes and grate the bottom to recover the cooking juices
  • preheat the oven to 200°C
  • place roast inside, pour 1/3 cup water and cover and cook for 45 minutes
  • then add the rhubarb and the rest of the olive oil and honey and cook uncovered for 20 minutes

recette suivante

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