Method:
1. Stir together the garlic, mustard, honey, and olive oil in a small bowl. Rub all over the pork roast and let it stand at room temperature for 1 hour.
2. Preheat the oven to 240°C (220° fan) | 475F | gas 9.
3. Place the pork roast on a trivet sat inside a large roasting tray. Season generously with salt and pepper.
4. Roast for 15 minutes before reducing the oven temperature to 170°C (150° fan) | 325F | gas 3 and roasting until the thickest part of the roast registers at least 68°C | 155F on a meat thermometer, about 40-50 minutes.
5. Remove from the oven and cover with aluminium foil. Let rest as you prepare the rhubarb and potatoes.
6. Cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 20 minutes.
7. In the meantime, combine the sugar, water, and lemon slices in a heavy-based saucepan. Bring to the boil over a moderate heat, stirring until the sugar has dissolved.
8. Once the sugar has dissolved, stir in the rhubarb and sage leaves. Continue to simmer until the rhubarb starts to caramelise.
9. Cover with a lid and remove from the heat, letting the rhubarb and syrup cool to room temperature.
10. When ready to serve, cut the pork roast into chops and serve on top of the caramelised rhubarb with some potatoes on the side.
For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.
-
Serves:
4
-
Time needed:
1 hour 45 minutes
-
Difficulty
Medium
Ingredients
- For the parfaits:
- 100 ml double cream
- 2 tsp powdered gelatine
- 80 g | 1/3 cup caster sugar
- 2 large eggs, separated
- 500 g | 2 cups sour cream
- 2 tbsp cornflour
- 1 pinch salt
- 1 tsp vanilla extract
- For the tarts:
- 150 g | 2/3 cup caster sugar
- 150 ml water
- 2 large rhubarb stalks, leaves trimmed and discarded
- 1 sheet puff pastry, thawed if frozen
- plain flour, for dusting
- 1 small egg, beaten with 1 tbsp water
- To assemble:
- 4 tsp honey
- 175 g | 1 cup shelled pistachios, chopped
Rhubarb Nine Ways
