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Preparation time less than 30 mins. Cooking time 1 to 2 hours
Ingredients:-
- For the loin of pork
- 4 strips lemon zest
- 1.75kg/3lbs 13¾oz pork loin, skin removed
- 2 garlic cloves, sliced
- 1 tbsp chopped fresh parsley
- Salt
- 20ml/¾fl oz vegetable oil
- 300ml/10½fl oz white wine
- For the rhubarb sauce
- 400g/14¼oz rhubarb cut into 5cm/2in batons
- 200g/7¼oz caster sugar
- 300ml/10½fl oz white wine
Method:-
- Preheat the oven to 190C/375F/Gas 5.
- Bring a small saucepan of water to the boil, add the strips of lemon zest and blanch for one minute. Drain and refresh under cold running water, then finely slice the lemon zest with a sharp knife.
- With a small pointed knife, make several incisions in the pork. Into each incision poke a little shredded lemon zest, garlic and parsley, then season with salt.
- Heat the oil in a roasting pan and, when it is smoking-hot, lay the pork in the pan fat-side down.
- Cook, turning to brown evenly, then transfer to the hot oven to roast for 30 minutes.
- Remove the pan from the oven and tip out any fat.
- Pour in the wine and continue roasting for 40 minutes.
- Meanwhile, for the rhubarb sauce, place the rhubarb, sugar and wine into a saucepan and cook gently until the rhubarb is softened.
- To serve, place a little of the rhubarb sauce onto each plate. Slice the pork and place it on the plate just off-centre.
Note:-
C.Mict08
