Pork roast with rhubarb, ginger and sage sauce

Meat mains

Pork roast with rhubarb, ginger and sage sauce

Name: Pork roast with rhubarb, ginger and sage sauce
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6

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.

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