Meat-based recipe
Sharp rhubarb makes a bright, sticky glaze for tender pork, with ginger adding warmth rather than hiding the fruit. It is a savoury way to use a spring rhubarb harvest, paired with simple seasonal vegetables.
Ingredients
- 600g, trimmed and cut into 3cm medallions Pork tenderloin
- 250g, cut into 2cm pieces Rhubarb
- 20g, finely grated Fresh ginger
- 2 tbsp Clear honey
- 1 tbsp Cider vinegar
- 100ml Chicken stock
- 1 tbsp Soy sauce
- 1 tbsp Vegetable oil
- 2, finely sliced Spring onions
- to taste Black pepper
Equipment
Large ovenproof frying pan · Small saucepan · Food thermometer
Method
- Heat the oven to 200°C (180°C fan). Put rhubarb, ginger, honey, cider vinegar and 50ml stock in a small saucepan. Simmer gently for 6–8 minutes until rhubarb collapses and the mixture is glossy; stir often so the honey does not catch. Set aside.
- Pat pork dry and season with pepper. Heat oil in an ovenproof frying pan over medium-high heat. Brown medallions for 2 minutes per side, working in batches if needed.
- Stir soy sauce and remaining stock into the rhubarb glaze. Brush half over the pork and transfer the pan to the oven for 8–12 minutes, depending on thickness.
- Check the centre of the thickest medallion reaches 75°C for 30 seconds or an equivalent safe time-temperature combination. Rest pork on a clean warm plate for 3 minutes.
- Return the pan to the hob on low heat and simmer the remaining glaze for 1–2 minutes until thick and glossy; add any resting juices. Spoon over pork and scatter with spring onion.
Allotment tip
Use young, tender rhubarb stalks and trim away leaves completely; rhubarb leaves are not edible. The glaze should be tart-sweet, so taste before adding more honey.
Cooking tips
Pork tenderloin medallions cook quickly. Their thickness varies, so use a thermometer and begin checking early rather than relying on the clock alone.
Common mistakes to avoid
Do not boil the glaze hard or leave it unattended; honey can burn. Avoid returning raw-meat marinade to the table—keep the serving glaze separate or boil it thoroughly first.
Serving suggestions
Serve with roast carrots, new potatoes or steamed greens; the tart glaze also works with cabbage.
Seasonal allotment note
A spring recipe for the first rhubarb stems. Cut only a few stalks from a young crown and leave ample foliage to feed the plant; later-season stems may be thicker and need a little longer to soften.
Ingredient swaps
Use pork loin steaks cut into thick strips, adjusting cooking time, or chicken thigh pieces cooked through. Tamari can replace soy sauce if labelled suitable for the dietary need.
Allergens: Soy (soy sauce) Check stock label for celery and other declared allergens
Storing leftovers
Refrigerate leftovers within 2 hours and eat within 48 hours, or freeze. Store pork and glaze covered separately where possible. Reheat once until steaming hot throughout; pork may be less tender after reheating.