After months of a fruit rut - apples, bananas, intersperced with the non-local raspberries, strawberries, watermelon and occasionally the silk of juicy pears we are in fruit heaven. Strawberries, raspberries and cherries from the market yesterday alone.
The strawberries have benefited from last week's sunshine and are now bursting with juicy lusciousness. And the other day I was lured into buying some local rhubarb and it was languishing in the vegetable drawer.
So yesterday I googled rhubarb and came up with a
non-dessert recipe which fit in with my freezer and garden contents to make for supper.
Pork Roasted on Rhubarb
Adapted from Happy Days with the Naked Chef - Jamie Oliver via Homecooking.about.com
handful of sage (from the garden - yippee!)
2 cloves minced garlic
5 tsps olive oil
Mince half of the sage and bash together with the garlic and oil.
4 pork loin chops (2" thick)
Marinate the pork for at least an hour with the marinade.
3 stalks rhubarb, cut into pieces
8 slices pancetta
salt, pepper
Grease a baking dish big enough to hold the rhubarb and pork. Preheat the oven to 425 deg F.
Place the rhubarb into the bottom of the dish.
Nestle the marinated pork on the rhubarb, season with salt and pepper,
and cover with the pancetta. Sprinkle the remaining sage leaves over the top.
Also pour over any remaining marinade. Take a piece of wax paper, scrunch it up, moisten with water and tuck over the pork. Cook the dish for 15 minutes with the paper on and another 20 or so without the paper (or until the pork is mostly cooked through). Take out of the oven and let rest for 5 minutes. Slice the pork for serving. Serve the pork with the fruit and meat juices on top (I briefly whizzed this with my immersion blender).
I served this with roasted new potatoes (BC nugget potatoes) and market greens with balsamic vinegrette, with sliced strawberries and cream for dessert. The tart rhubarb works really well with the garlicy, sagey pork and pancetta - a hit for us.
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