Pic of Pork roast with rhubarb, ginger and sage sauce

Pork roast with rhubarb, ginger and sage sauce

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Meat mains

Pork roast with rhubarb, ginger and sage sauce

Main Serves 6 2h 10 min
The sharp-sweet taste of rhubarb makes a good change from traditional apple sauce for eating with roast pork. You can either leave it as is or whizz it up into a smooth purée. This recipe also works fine with a 500g joint – just halve all the quantities and the pork's cooking time.

Cook's notes

When peeling the ginger, use a teaspoon to strip away the skin. This is definitely the most effective tool, and you waste far less than trying to peel ginger with a knife.

Ingredients

  • 1kg lean boneless pork joint
  • olive oil
  • 400g rhubarb, washed, leaf and base cut off
  • 20g butter
  • 2 shallots, finely chopped
  • 2cm fresh ginger, peeled and grated
  • 10 sage leaves, chopped
  • honey to taste
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 2h

  • Step 1

    Take the joint out of the fridge at least 30 minutes before cooking to bring it to room temperature. Preheat oven to 180°C/Gas 4.

  • Step 2

    Brush the pork with olive oil, and rub in some salt and pepper.

  • Step 3

    Roast for 1 hour 45 minutes before resting for 10-15 minutes. Always test pork by inserting a skewer into the thickest part of the joint; the juices must run clear, not pink.

  • Step 4

    Make the sauce by trimming the rhubarb, stripping away any stringiness.

  • Step 5

    Cut into 2 cm lengths and stew gently in the butter in a stainless steel pan with the chopped shallot, grated ginger, torn sage and some salt and pepper until tender.

  • Step 6

    Increase the heat to evaporate some of the liquid and add a little honey to taste.

  • Step 7

    Serve warm, beside thick slices of the roasted pork.