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Pork Tenderloin with Spiced Rhubarb Sauce & Pickled Rhubarb Herb Salad

Recipe

Sweet, sharp and herby. This pork tenderloin with spiced rhubarb sauce and zippy herb salad is a proper spring show-off dinner, but still nice and easy.

Serves: 4 people   |   Cooking time: 45 minutes

MOB   |   Main

  

Ingredients

For the Pork:

  • 500g Pork Tenderloins
  • ½ tsp Dried Rosemary
  • 1 tbsp Olive Oil
  • Salt
  • Black Pepper

For the Rhubarb Sauce:

  • 1½ Stalks Rhubarb
  • 1 tbsp Honey
  • 1½ tsp English Mustard
  • 1 tbsp Cider Vinegar
  • 1 Chilli
  • 1 Clove Garlic
  • 250ml Water

For the Herb Salad:

  • 1 Stalk Rhubarb
  • 1 Lemon
  • ½ tsp Honey
  • 15g Fresh Mint
  • 15g Fresh Parsley
  • 15g Fresh Coriander
  • 15g Fresh Rocket
  • 15g Spinach

For the Dressing:

  • 1 tsp Honey
  • ¼ tsp Mustard
  • 2 tbsp Olive Oil
  • 1 Lemon
  • Salt
  • Black Pepper

  

Method

  1. Heat the oven to 180°C.
  2. Thinly slice your rhubarb for the salad. Juice the lemon and combine with honey and add the sliced rhubarb. Toss and let sit for 10–15 minutes while preparing the pork and sauce. This lightly pickles the rhubarb.
  3. Season pork tenderloin with salt, pepper, and rosemary. In a pan, heat oil and sear the tenderloin on all sides until golden brown (2–3 mins per side). Remove and place on a tray to roast for 15–20 min. Let rest 5–10 min before slicing.
  4. Meanwhile, make the spiced rhubarb sauce. In the same frying pan, cook the garlic and chilli for 1 min. Add the chopped rhubarb, honey, mustard, cider vinegar and water. Bring to the boil, then simmer for 12–15 mins, stirring occasionally, until the rhubarb breaks down into a sauce. Taste and adjust seasoning, add more honey if too tart, or a splash more water if too thick.
  5. To make the salad dressing, whisk together the juice of the lemon, honey, mustard and olive oil. Season with salt and black pepper.
  6. Drain the pickled rhubarb. In a large bowl, toss together the herbs, rocket and spinach with the drained rhubarb. Dress just before serving.
  7. To serve, spoon the basmati rice onto plates. Top with slices of pork and plenty of the warm rhubarb sauce. Serve the herb salad on the side with the lemon wedges.