Spit Roast Pork Tenderloin with Rhubarb

Ingredients

• 1 Spit roast pork tenderloin (ca. 1,6 kg, with rib bones and rind)
• Sea salt
• Pepper (freshly ground)
• 2 tbsp Rapeseed oil
• 600 g rhubarb
• 1 untreated lemon
• 30 g sugar
• 2 sage leaves

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced.

2. 2.

   Rinse the pork tenderloin and pat dry. Rub all over with salt and pepper, sear in hot oil in a roasting pan on all sides, then finish cooking in the preheated oven for about 60 minutes, adding a little water if needed.

3. 3.

   At the end, raise the oven to grill mode and brush the pork with salted water; brown it crisp on a rack (under a fat pan).

4. 4.

   Wash the rhubarb, strip the fibers, cut into ~2 cm pieces. Wash the lemon hot, squeeze half, slice two thin rounds. Caramelise the sugar in a pan, add the rhubarb and deglaze with lemon juice and about 3 tbsp water. Add sage leaves and lemon slices; simmer for about 5 minutes.

5. 5.

   Remove the pork from the oven, cut into pieces, arrange on the rhubarb. Serve with boiled potatoes.