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.
Meanwhile, trim the ends of the rhubarb and cut the stems on a diagonal into 4cm (1½-inch) lengths.
Remove the pork from the oven and lift out of the pan. Add the remaining ingredients to the pan, stir, then place the pork on top and return to the oven for a further 15-20 minutes, or until cooked through.
To serve, slice the pork fillet and serve with the rhubarb sauce.
© 2009 Fran Warde. All rights reserved.