|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 5g||18%|
|Total Sugars 3g|
|Vitamin C 28mg||140%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
1/2 cup fresh sage leaves, divided
2 cloves garlic
6 tablespoons olive oil, divided
2 medium center-cut pork loin, trimmed
Sea salt, to taste
Freshly ground black pepper, to taste
10 ounces prosciutto
12 large stalks baby rhubarb
Roasted potatoes, for serving
Gather the ingredients.
Using a mortar and pestle, bash up half the sage.
Add the garlic and smash.
Mix in 5 tablespoons of olive oil.
Rub the sage-garlic oil all over the pork fillets. Refrigerate and marinate for 1 hour, if possible.
Preheat the oven to 425 F. Lightly season the pork with salt and pepper.
Drape 5 slices of prosciutto over each fillet, tucking the ends under to wrap the pork—any excess marinade can be rubbed on the prosciutto as well.
Cut the rhubarb into finger-sized pieces and place it in a roasting pan (preferably not aluminum because it will taint the rhubarb).
Place the pork on top of the rhubarb. 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 so each person has half a fillet. 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.
- If you don't have a mortar and pestle, a metal bowl with a rolling pin works as well.
- You can cook the meat immediately if you don't have the time to marinate.
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 entrée. 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 Côtes du Rhône, 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.