Pork Fillet With Roasted Rhubarb

Prep: 25 mins
Cook: 50-60 mins

800 g/ 1 lb 12 oz boneless pork fillet
olive oil
1 tsp sea salt flakes
1/2 tsp black pepper
10 small sprigs of fresh rosemary
125 ml/4 fl oz chicken stock
175 g/6 oz pink rhubarb stalks,
trimmed and sliced diagonally
into 4-cm/1 1/2-inch lengths
1 tbsp honey

1. Preheat the oven to 1800C/3750F/Gas Mark 5. Using the tip of a sharp knife, score the fat, but not the flesh, of the pork at I-cm/h-inch intervals. Tie the meat with kitchen string to form a neat roll. You can ask your butcher to do both of these.

2. Put the meat in a small roasting tin. Rub with oil and then with the sea salt and black pepper, rubbing them in well. Insert the rosemary sprigs into the slits in the fat. Roast in the preheated oven for 40 minutes.

3. Pour in the stock. Arrange the rhubarb around the meat and drizzle with the honey. Roast for another 10—15 minutes, until the rhubarb is tender and starting to colour at the edges.

4. Transfer the pork and rhubarb to a warmed serving platter, reserving the pan juices. Make a tent over the meat with foil and leave to rest for 10 minutes in a warm place.

5. Put the roasting tin on the hob over medium-high heat. Let bubble rapidly to reduce the pan juices, adding any that have flowed from the meat, for 3-4 minutes, until slightly thickened. Check the seasoning, strain into a jug and serve with the meat.