|Nutritional Guidelines (per serving)|
This recipe is an unusual combination of rhubarb and prosciutto-wrapped pork fillets. Make this during the high season for fresh rhubarb, from April through June. Fresh rhubarb is available in grocery stores and at farmers' markets through the summer if you miss the high season.
This recipe is taken from "Happy Days With the Naked Chef" by Jamie Oliver.
- 1 large handful fresh sage
- 2 cloves garlic, peeled
- 5 tablespoons olive oil
- 2 pork fillets, trimmed
- Sea salt and freshly ground black pepper
- 10 slices prosciutto or Parma ham
- 12 long stalks baby rhubarb, washed
Bash up half the sage in a mortar and pestle or use a metal bowl with a rolling pin.
Add garlic and smash.
Add 5 tablespoons olive oil, then rub the mixture all over the pork fillets and allow to marinate for an hour if possible. You can cook the meat immediately if you don't have the time to marinate.
Preheat the oven to 425 F.
Lightly season the pork with salt and pepper and drape 5 slices of prosciutto over each fillet -- any excess marinade can be rubbed on this as well.
Cut into finger-sized pieces and place in an appropriately sized roasting pan, preferably not aluminum because it will taint the rhubarb.
Place the pork on top of the rhubarb, almost as if you are tucking it into bed. 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, giving each person half a fillet each.
Pour any juice that comes out of the meat back into the roasting pan.
Serve the meat with the rhubarb, the juices from the pan and roasted potatoes.
A fancy entree like roasted pork fillets on rhubarb calls for some upscale sides. To stay with the somewhat sweet theme, serve scalloped apples as a side, always great with any pork entree. Serve Italian bread with olive oil to harmonize with the prosciutto and the pork marinade.
For wine, choose a dry white like chenin blanc or sauvignon blanc or a red like Cotes du Rhone, a California blend featuring syrah or a shiraz from Australia. Save room for a dessert of strawberry shortcake with plenty of whipped cream on top.