Recipe Pork fillet with rhubarb - Foody

INGRÉDIENTSMeat

Rhubarb

300g rhubarb, cut in half lengthwise if necessary, then into diagonal pieces of approx. 7 cm
1 tbsp icing sugar
1 1/2 tbsp sugar
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

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

Rhubarb

Mix the rhubarb pieces with the icing sugar, let stand for about 30 minutes covered.
Discard any juices that have formed.
Heat the sugar and butter in the reserved pan until boiling without stirring.
Reduce the heat and simmer, shaking the pan back and forth occasionally, until a light caramel color forms.
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.
Add the rhubarb pieces, sprinkle with sugar, and simmer for about 5 minutes, covered, keeping them crunchy, and season.