This is a great Jamie Oliver recipe in which the rhubarb is treated much the same as
apple to provide a tart accompaniment to the rich roast pork. (Serves 4)
A large handful of fresh sage
2 cloves of garlic peeled
2 Pork Fillets, trimmed
sea salt and freshly ground black pepper
10 slices of prosciutto or Parma ham
12 long sticks of baby rhubarb, washed.
Bash up the sage in a pestle and mortar with the garlic and 5 tablespoons of olive oil
and rub this mixture all over the pork fillets. Set aside for an hour if you have the
time. Preheat the oven to 220/425/gas 7. Lightly season the pork and drape 5 slices of
prosciutto over each fillet. Cut your rhubarb into finger-sized pieces and place in an
appropriately sized roasting tray. Place the pork on top of the rhubarb, sprinkle over
the rest of your sage leaves and drizzle with olive oil. Get a piece of greaseproof
paper, wet it and scrunch it up, lay it over the meat sand tuck it in around the sides.
Cook in the preheated oven for 15 mins, remove the paper and cook for a further 15 mins.
Remove from the oven and allow to rest for 5 mins. Slice the meat at an angle in thick
slices and serve on a bed of the roasted rhubarb and juice. I like to serve this with
creamed leeks and spinach and little roast potatoes.