Pork fillet with new season rhubarb from Ginger Pig Meat Book by Tim Wilson and Fran Warde

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Notes about this recipe

  • Pamsy on October 31, 2022

    Used half a large fillet for 2 of us. Liked the method of roasting the pork. I added 30mls maple syrup along with the rhubarb and that helped combat the sharpness. Served with roast potatoes, carrots and tenderstem broccoli. Lovely autumn dinner.

  • Breadcrumbs on June 10, 2015

    p. 200 – Loved the concept of this dish. Simple to execute, great technique of heating oil in roasting pan in oven then searing meat in that vs atop the stove and then placing in a roasting pan! Nevertheless the final dish disappointed in that is was super-sour. Perhaps UK rhubarb has a sweetness Canadian rhubarb doesn’t but this was far too bitter to be enjoyable. Next time I’d add honey to balance out the pan sauce. We love rhubarb with pork so this is worth repeating with modifications. Photo here: http://chowhound.chow.com/topics/1015551?commentId=9595170#9595170

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