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🍽️ Crispy Pork Loin with Caramelized Rhubarb

485 kcal · 30 min · 4 servings

Ingredients

• 1 suckling pig loin (approx. 1,6 kg, with rib bones and crackling)
• sea salt
• pepper (from the mill)
• 2 tbsp rapeseed oil
• 600 g rhubarb
• 1 untreated lemon
• 30 g sugar
• 2 sage leaves

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Rinse the pork loin under running water and pat it dry with kitchen paper.
3. 3. Rub the meat all over with salt and pepper.
4. 4. Heat oil in a large roasting pan or casserole dish.
5. 5. Sear the meat on all sides until it has a golden-brown crust.
6. 6. Place the meat in the preheated oven and bake for about 60 minutes.
7. 7. Add a little water to the pan if necessary to prevent the meat from drying out.
8. 8. Switch the oven to the grill function.
9. 9. Brush the meat with some salted water.
10. 10. Place the meat on a rack over a drip tray.
11. 11. Brown the surface of the meat until it is crispy and golden brown.
12. 12. Wash the rhubarb thoroughly.
13. 13. Remove the fibrous strings from the rhubarb.
14. 14. Cut the rhubarb into pieces about 2 centimeters in size.
15. 15. Wash the lemon under hot water.
16. 16. Juice half of the lemon.
17. 17. Cut two slices from the lemon.
18. 18. Melt the sugar in a pan until it caramelizes.
19. 19. Add the rhubarb pieces to the caramel.
20. 20. Deglaze the mixture with the lemon juice and about 3 tablespoons of water.
21. 21. Wash the sage leaves.
22. 22. Add the sage leaves and lemon slices to the pan.
23. 23. Let the mixture simmer for about 5 minutes.
24. 24. Take the pork loin out of the oven.
25. 25. Cut the meat into bite-sized pieces.
26. 26. Serve the meat on top of the rhubarb.
27. 27. Serve the dish with boiled potatoes in their skins.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 13 g