This recipe is an unusual combination of rhubarb and prosciutto-wrapped pork fillets. It’s super tasty and the Rhubarb works like an apple sauce. One thing, Maybe a teaspoon of sugar would soften the sourness slightly.
INGREDIENTS
1 large handful fresh sage
2 cloves garlic
6 tablespoons olive oil
2 pork fillets trimmed
Sea salt
Freshly ground black pepper
10 slices prosciutto
12 long stalks baby rhubarb
Using a pestle and mortar bash up half the sage. Add the garlic and smash. Mix in 5 tablespoons of olive oil.
Rub the sage-garlic oil all over the pork fillets. Refrigerate and marinate for 1 hour.
Preheat the oven to 220⁰C Lightly season the pork with salt and pepper.
Drape 5 slices of prosciutto over each fillet, tucking the ends under to wrap the pork—any excess marinade can be rubbed on the prosciutto as well.
Cut the rhubarb into finger-sized pieces and place it in a roasting pan. Place the pork on top of the rhubarb. 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, then remove the paper and cook for another 15 minutes.
Remove from the oven and let rest for about 5 minutes.
Slice the meat an angle so each person has half a fillet. Pour any juice that comes out of the meat back into the roasting pan. Serve the meat with the rhubarb, and the juices from the pan.
Original recipe Jamie Oliver Happy Days.
Leave a Comment