Prosciutto Wrapped Pork Filet and Savory Rhubarb

Prosciutto Wrapped Pork Filet and Savory Rhubarb
  • Sumo

I over-shopped at the Farmer’s Market and bought tons of vegetables without too much thought as to what I would do with it all. One of the things I bought was a big bundle of rhubarb. I couldn’t help myself. It was so red and fresh and beautiful that I had to have it. The only thing I’ve ever made with rhubarb is dessert. Not too long ago I made a delicious Strawberry Rhubarb Crumble and I did think about making another one. But really, I need to make less dessert, not more. Rhubarb on it’s own is not sweet and it’s a lot like celery, so…why not make something savory with it?

NOT rhubarb pie!

NOT rhubarb pie!

Ingredients

  • 500 grams (1 pound) pork filet
  • fresh sage, a handful or about 1/3 cup
  • 1 teaspoon coarse sea salt
  • 8 peppercorns
  • 2 cloves of garlic
  • 1/3 cup olive oil
  • 3 cups rhubarb, chopped
  • 5-6 slices of prosciutto

Instructions

  1. Crush the sage, salt, pepper and garlic together with a mortar and pestle.
    We use this marinade for lots of dishes

    We use this marinade for lots of dishes

    Ready to crush

    Ready to crush

     

  2. Add olive oil to the above to make the marinade.

    Finished marinade

    Finished marinade

  3. Coat the pork filet with the marinade and refrigerate for 1-2 hours.
  4. Chop the rhubarb and spread it over the bottom of an oven proof dish and toss with a drizzle of olive oil.

    Beautiful rhubarb

    Beautiful rhubarb

  5. Wrap the marinated filet with the prosciutto and lay it over the rhubarb.

    Wrap it up

    Wrap it up

  6. Pour any leftover marinade over the top and drizzle on some more olive oil.
  7. Bake in a pre-heated 200 C (400 F) oven for 45 minutes (oven times may vary).
  8. To serve, slice the filet and spoon the rhubarb over the top of each slice.

    Ready to slice

    Ready to slice

The Verdict

This was pretty good as is, but the rhubarb is sour stuff. If I made this again, I would dice an apple up with the rhubarb and mix the apple and rhubarb together with the juice of an orange. I think that would make it similar to cranberry sauce….sour with a bit of sweetness. Apple pairs well with pork so I’m sure it would be delicious.

Dinner

Dinner

Prosciutto Wrapped Pork Filet and Savory Rhubarb

Ingredients

  • 500 grams (1 pound) pork filet
  • fresh sage, a handful or about 1/3 cup
  • 1 teaspoon coarse sea salt
  • 8 peppercorns
  • 2 cloves of garlic
  • 1/3 cup olive oil
  • 3 cups rhubarb, chopped
  • 5-6 slices of prosciutto

Instructions

  1. Crush the sage, salt, pepper and garlic together with a mortar and pestle.
  2. Add olive oil to the above to make the marinade.
  3. Coat the pork filet with the marinade and refrigerate for 1-2 hours.
  4. Chop the rhubarb and spread it over the bottom of an oven proof dish and toss with a drizzle of olive oil.
  5. Wrap the marinated filet with the prosciutto and lay it over the rhubarb.
  6. Pour any leftover marinade over the top and drizzle on some more olive oil.
  7. Bake in a pre-heated 200 C (400 F) oven for 45 minutes (oven times may vary).
  8. To serve, slice the filet and spoon the rhubarb over the top of each slice.

Notes

I think next time around I would add a diced apple and the juice of one orange to the rhubarb to add a hint of sweetness.

http://swisspaleo.ch/prosciutto-wrapped-pork-filet-and-savory-rhubarb/

Print this post...

6 Comments

  1. WOW! This looks mouth watering! I love rhubarb. It’s one of my favorites. I’ll have to try it with the apples and orange juice added in. I’ll let you know how it goes! Thank you for the recipe!

    • Hi Erin,
      If you do try it with the apple added in, be sure to let me know how it turns out 🙂

  2. I can’t wait to try this, with apple and orange juice!
    Have a nice Monday!

    • It’s pretty sour with just plain rhubarb so let me know how it turns out if you ever make it with the apples and orange juice 🙂

  3. Tried this tonight, for the same reason you invented it: a surplus of prosciutto and rhubarb. Didn’t have sage on hand, but both basil and spearmint in the garden. So I substituted 50-50 basil and mint for the sage, and then doubled the total amount of the garlic/herb/seasoning mix; and added a tbsp of sugar, and the zest and juice of one navel orange to the rhubarb.
    Laid out an overlapping layer of prosciutto, and spread half of the mix. Laid down the pork roast, spread the remaining mix on it, pulled up the bottom layer of ham, then covered the roast with a top layer of prosciutto, tucking its ends back under the roast.
    The family loved it, and so did I. I’ll add it to the family recipe list.

    • Hi Steve,
      Sorry for the delay in responding to your comment—I was away on holiday in Norway for a few weeks.Your changes sound delicious and I’m so glad you and your family found a new recipe to enjoy 🙂