Riverford Farm Shop - Real organic and local food

pork roasting guide:

Take your joint out of the fridge 30 minutes before cooking to bring to room temperature. Always sit a trimmed leek or onion under your joint of pork; it will caramelise and add both colour and flavour to your gravy - discard after cooking. Oven temperatures differ and so this guide is approximate - (NOTE: always test pork by inserting a skewer into the thickest part of the joint, juices must run clear, not pink).

for chined loin or boneless shoulder joints
Pre heat the oven to 180°C and allow:
35 min / 500g plus 35 min and rest for 10-15 min

Riverford Farm Shop recipe collection

pork roast with rhubarb, ginger and sage sauce

Make crispy roast potatoes to go with this and a big bowl of steaming, buttered, purple sprouting broccoli if your in the right season for it.

Ingredients - serves 4

1.2kg pork roast
olive oil
salt, pepper
400g rhubarb, washed, leaf and base cut off
2 shallots, finely chopped
2cm cube fresh, peeled, finely grated ginger
20g butter
10 sage leaves, chopped
salt, pepper
honey to taste

Method

Brush the pork with olive oil, season and roast as per the guide to the left.

Make the sauce by trimming the rhubarb, stripping away any stringiness. Cut into 2 cm lengths and stew gently in the butter in a stainless steel pan with the chopped shallot, grated ginger, torn sage, salt and pepper until tender. Raise the heat to evaporate some of the liquid. Add honey to taste. Serve warm beside thick slices of pork.

Riverford, Staverton, Totnes, TQ9 6AF t: 01803 762523 e: office@riverfordfarmshop.co.uk