Saged Pork With Rhubarb
Serves 6
Published in: Buffalo News
2 clove garlic -- peeled
20 fresh sage leaves
3 tablespoons olive oil
2 pork tenderloins -- trimmed Kosher salt and freshly ground pepper
2 pounds rhubarb
1/4 to 1/2 cupsugar
Rind of 1 large lemon
10 thin slices prosciutto
Mince garlic in a mini-food processor. Add about 10 sage leaves and
olive oil. Process to a paste, adding salt and pepper. Rub this paste
over the pork and let stand for a while if possible.
Heat the oven to 425 degrees. Cut the rhubarb into finger sized
pieces and place them in the bottom of a baking dish. Add the sugar
and lemon rind and mix well. Drape the prosciutto around the pork
loins and place on top of the rhubarb. Sprinkle with sage leaves.
Cover the pan and place in the preheated oven; cook for 15 minutes.
Remove cover and cook an additional 15 minutes until 155 degrees. The
meat will continue to cook upon standing. Remove from the oven and
let stand at least 5 minutes. Slice the meat at an angle, pouring any
juice back into the pan. Serve the meat with the rhubarb. Makes 6 to
8 servings.
Choose the pinkest rhubarb you can find, not because the flavor is
that different, but because it makes the dish look great.
Another ingredient that makes the dish better, by the way, is the sage.
Exported from A Cook's Books -- Recipe management for Macintosh
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