Prosciutto Wrapped Pork Filet and Savory Rhubarb
by lisa | 17 May 2013 09:55
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!
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
- Crush the sage, salt, pepper and garlic together with a mortar and pestle.
We use this marinade for lots of dishes
Ready to crush
- Add olive oil to the above to make the marinade.
Finished marinade
- Coat the pork filet with the marinade and refrigerate for 1-2 hours.
- Chop the rhubarb and spread it over the bottom of an oven proof dish and toss with a drizzle of olive oil.
Beautiful rhubarb
- Wrap the marinated filet with the prosciutto and lay it over the rhubarb.
Wrap it up
- Pour any leftover marinade over the top and drizzle on some more olive oil.
- Bake in a pre-heated 200 C (400 F) oven for 45 minutes (oven times may vary).
- To serve, slice the filet and spoon the rhubarb over the top of each 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
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
- Crush the sage, salt, pepper and garlic together with a mortar and pestle.
- Add olive oil to the above to make the marinade.
- Coat the pork filet with the marinade and refrigerate for 1-2 hours.
- Chop the rhubarb and spread it over the bottom of an oven proof dish and toss with a drizzle of olive oil.
- Wrap the marinated filet with the prosciutto and lay it over the rhubarb.
- Pour any leftover marinade over the top and drizzle on some more olive oil.
- Bake in a pre-heated 200 C (400 F) oven for 45 minutes (oven times may vary).
- 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.
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