Fillet of Pork with Rhubarb

5hr 30m
Preparation/cooking time: ca. 30m + Marinate: ca. 180m + Low-temperature cooking: ca. 90m + Allow to rest: ca. 30m

For 4 people

Nutritional Information

Contains 241 Kcal


  • a little pepper
  • 1 tbsp. red port
  • 1 pork fillet (ca. 500 g)
  • 0.5 tsp. salt
  • 300 g rhubarb, cut in half lengthways if necessary, and then diagonally into 7-cm-long pieces
  • a little clarified butter
  • 1 tbsp. icing sugar
  • 1.5 tbsp. sugar
  • 0.5 tbsp. butter
  • 1 red onion, cut into thin segments
  • 0.5 cm ginger, cut into quarters and then into very thin slices
  • 2 dl veal stock, or meat bouillon
  • a little salt and pepper to taste

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  • To make the marinade, combine the port and pepper and mix well. Coat the fillet with the mixture, cover and leave to marinate in the fridge for about 3 hours. Remove the meat from the fridge approx. 1 hr. prior to browning. Pre-heat the oven to 80°C. Preheat the platter and plates. Pat the meat dry, salt. Heat the clarified butter in a frying pan. Fry the meat all round for approx. 10 mins. Set aside the pan. Place the meat on the pre-warmed platter. Insert the meat thermometer in the thickest part.
  • Cook at a low temperature in the centre of a preheated oven for around 1 1/2 hours. The core temperature should be 60-65°C. The meat can then be kept warm at 60°C for up to 1 hour.
  • Mix the rhubarb pieces with the icing sugar, cover and leave to steep for approx. 30 mins. Discard the juice produced. Boil the sugar and butter in the set aside frying pan, without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Add the onions and ginger and sauté for approx. 2 mins. Pour in the stock, bring to the boil, simmer over a medium heat for approx. 5 mins. Add the rhubarb pieces, sprinkle over the sugar, cover and simmer for approx. 5 mins. until almost soft, season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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