Pork loin with rhubarb and balsamic vinegar

Filet de porc à la rhubarbe et vinaigre balsamique

Preparation info
  • Serves:


    • Difficulty


    • 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.


  • 1 tbsp olive oil
  • 25 g (1 oz) butter
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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