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: 25 g (1 oz) butter; sea salt and freshly ground black pepper; 600 g (1 lb 5 oz) pork loin; 200 g (7 oz) rhubarb; 1 tbsp olive oil; 50 g (2 oz) sugar; 100 ml (3½ fl oz) chicken stock; 1 tbsp white wine vinegar; 1 tsp mustard

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
Gluten-free
Mediterranean

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