Superb marinated pork fillet roasted on rhubarb from Happy Days with the Naked Chef (page 174) by Jamie Oliver

  • sage
  • garlic
  • prosciutto
  • pork fillets
  • baby rhubarb

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on May 15, 2018

    Based on L.Nightshade's note, and Jamies headnote comparing the rhubarb to apple sauce, I added about 3 tablespoons of sugar equivalent to the rhubarb. This took the edge off the tartness. I thought it was just right like that, but the rest of the family would have liked it even sweeter. I thought this was a good combination of flavors, and pretty too. Unfortunately the rest of the family was not wild about it.

  • L.Nightshade on June 04, 2011

    The timing and method described resulted in perfectly cooked pork. I think the failings of the dish were due to the ingredients I used. I had pork from the grocer, and I am now accustomed to the taste of pork from our local organic ranch, so that was a bit of a let down. Jamie specified baby rhubarb. How young and how small is baby rhubarb? I selected the smallest pieces in the store, they were just under an inch wide, a bit over a foot long. It roasted to what seemed the proper consistency, but it did not make any juice in the pan. Although we could just taste potential great flavors in this dish, it was extremely tart, maybe even bitter. It made our faces squinch up. I'd be perfectly willing to try this again, as I said, we could tell it had great potential.

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