Ingredients
- 700g rhubarb, trimmed and cut into 4cm pieces on an angle
- 1 cup Riesling
- 2 tablespoons honey or to taste
- ½ tsp salt
- 8 green cardamom pods
- 2 whole star anise
- Thumb size piece ginger, peeled and thickly sliced crosswise
- 1 kg pork tenderloin
Pork tenderloin with Riesling poached rhubarb
Method
- Heat oven to 200°c
- Mix together rhubarb, Riesling, salt, cardamom, star anise, and ginger in a baking dish
- Bake, stirring occasionally, until rhubarb is tender, 14-16 minutes
- Let cool to room temperature
- While the rhubarb is cooking, prepare the pork by seasoning generously with salt and black pepper
- Heat a large frying pan over high heat and warm the olive oil
- Brown the tenderloin on all sides, about 5 minutes in total
- Brush the tenderloin with about 1/2 cup of the rhubarb mix, taking care to cover all sides
- Roast the pork in the middle rack of the oven for about 30 minutes, or until a food thermometer reads above 70°c degrees
- Remove from the oven and allow to sit for 5 minutes before slicing
Comments
You can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature. After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful pathogens.
Thanks to Waitaki Bacon and Ham – pork loin, Judge Rock Wines – Riesling for providing the ingredients used in the demonstration at the market.
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