Recipe Pork fillet with rhubarb

INGRÉDIENTSMeat

1 tbsp red port
a little pepper
1 pork tenderloin (approx. 500g)
½ tsp salt
a little roasting butter
Rhubarb

300g rhubarb, halved lengthwise if necessary, then cut into diagonal pieces of approx. 7 cm
1 tbsp icing sugar
1 1/2 tbsp sugar
1 1/2 tbsp butter
1 red onion, thinly wedged
1/2 cm ginger, quartered, very thinly sliced
2 dl veal stock, or meat stock
1 1/2 tbsp sugar
a little salt, pepper, to taste


PRÉPARATIONMeat

1. For the marinade, mix the port and pepper well.
2. Brush the fillet with it, leave to marinate for about 3 hours covered in the refrigerator. Remove the meat from the refrigerator about 1 hour before cooking.
3. Preheat the oven to 80°C. Place a dish and plates inside.
4. Blot the meat dry, season with salt. Heat the roasting butter in a frying pan.
5. Season the meat on all sides for about 10 minutes, set the pan aside.
6. Arrange the meat in the preheated dish.
7. Prick the meat thermometer into the thickest part.
8. Cook at a low temperature: about 1.5 hours in the middle of the preheated oven.
9. The core temperature should reach 60° to 65° C.
10. The fillet can then wait up to 1 hour in the oven at 60° C.

Rhubarb

1. Mix the rhubarb pieces with the icing sugar, let stand for about 30 minutes covered.
2. Discard any juices that have formed.
3. Heat the sugar with the butter in the reserved pan until boiling without stirring.
4. Reduce the heat and simmer, shaking the pan back and forth occasionally, until a light caramel color forms.
5. Add the onion and ginger and sweat for about 2 minutes. Pour in the stock, bring to a boil, and simmer over medium heat for about 5 minutes.
6. Add the rhubarb pieces, sprinkle with sugar, and simmer for about 5 minutes, covered, keeping them crunchy, and season.