Loin of Pork with Rhubarb

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a dish we first tried when we had an abundance of rhubarb, far too much to relegate to jams and puddings alone. The acidity of the rhubarb counteracts the richness of the pork. In the autumn, we use plums instead of rhubarb in this sauce, and the effect is similar.


  • 1 wide strip of orange zest
  • 1.75 kg/4 lb chine or best end of pork, chined and skin


Blanch the orange zest in boiling water for 2 minutes. Drain, and shred. With a sharp knife, make small cuts in the meat and the fat along the bones, and push the orange zest and a little parsley into the cuts with the handle of a teaspoon. Season with salt and pepper. Sit the pork, fat side down, in a roasting tin and pour over the wine. Leave in a cool place for about 4 hours, basting occasio