Pork loin with rhubarb and balsamic vinegar

Name: Pork loin with rhubarb and balsamic vinegar (Filet de porc à la rhubarbe et vinaigre balsamique)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves: 4
Cuisine: French
Ingredients: 1 tsp mustard; 1 tbsp white wine vinegar; 100 ml (3½ fl oz) chicken stock; 50 g (2 oz) sugar; sea salt and freshly ground black pepper; 25 g (1 oz) butter; 1 tbsp olive oil; 200 g (7 oz) rhubarb; 600 g (1 lb 5 oz) pork loin

Filet de porc à la rhubarbe et vinaigre balsamique

Preparation info

Serves:
4

Difficulty
Medium
Ready in
50 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

An unusual combination, you may think, but the acidity of the rhubarb cuts through the richness of the pork and makes this a beautiful dish.

Ingredients

1 tbsp olive oil
25 g (1 oz) butter
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Europe
France
Languedoc-Roussillon
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. Heat the oil and butter in an ovenproof pan and, when foaming, add the pork and brown on all sides. Place in the oven and roast for 25 m