Sunday, 5 February 2012

Rhubarb & ginger glazed pork tenderloin


Pork tenderloin, 4 stalks rhubarb, inch square of ginger root.
Serves: 3 preparation: 20 minutes

Obviously as a vegetarian, I can hardly rave about pork but as a vegetarian who cooks for a meat eating man on a daily basis, this is one of my favourite things to serve him and our dinner guests. The scent of rhubarb and ginger roasting together combined with the sizzle of the pork is what Sundays are all about in this house. It's so quick, simple and low maintenance as roast meats go and produces quiveringly tender meat every single time.

1) Top and tail the rhubarb and slice into inch long pieces. Peel the ginger and slice, along the grain into matchsticks and then tiny cubes. Personally I love spices and biting into a chunk of ginger doesn't bother me but most people find it overpowering.

2) Roast the rhubarb and ginger for about 10 minutes in a covered dish. Spoon over the pork loin and roast in the oven for a further 10-15 minutes. With this dish there is no need to sear the meat first, I told you - low maintenance!

3) Season and serve.

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