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Spiced roast pork with rhubarb sauce recipe

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For an Easter lunch with a difference, try this spiced roast pork recipe with tangy orange and rhubarb sauce. Make a quick garlic and herb rub to delicately spice the pork before roasting with oranges and onions for extra flavour. Serve with your favourite roast side dishes and enjoy! See method

Serves 6
Takes 3 hrs, plus resting
687 calories / serving
Gluten-free
Dairy-free

Ingredients

1.8kg pork loin joint (boneless)
2 tsp fennel seeds
2 tsp coriander seeds
2 garlic cloves
¼ tsp ground cloves
1 tsp dried oregano
1 tbsp olive oil
2 oranges, 1 quartered, 1 juiced
1 onion, quartered
300g rhubarb, chopped into 2cm lengths
1½ tbsp sugar

Each serving contains

Energy
2855kj
687kcal 34%
Fat
48g 68%
Saturates
16g 78%
Sugars
6g 7%
Salt
0.6g 11%

of the reference intake
Carbohydrate 7.1g Protein 58.3g Fibre 1.9g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Remove the pork from the fridge 30 mins before cooking. Pat dry with kitchen paper and score the skin with a sharp knife at 5mm intervals.
Using a pestle and mortar, or the end of a rolling pin and a bowl, crush the fennel and coriander seeds. Add the garlic, crush again, then add the cloves and oregano. Spread the rub over the pork; wipe off any excess from the skin. Massage in the oil and sprinkle with salt.
Put the orange and onion quarters in a large, flameproof roasting tin and set the spiced pork on top. Roast for 30 mins, then lower the heat to gas 4, 180°C, fan 160°C and roast for another 1 hr 45 mins or until the pork is cooked through and the skin is crispy. If the skin is not crispy enough, increase the heat to gas 7, 220°C, fan 200°C and roast for a further 15 mins.
Transfer the pork and the onion and orange quarters to a serving plate and set aside to rest for 30 mins.
Put the rhubarb pieces, orange juice, sugar and 3 tbsp water in a saucepan. Bring to the boil and simmer for 10 mins or until the rhubarb is soft. Set aside.
Place the roasting tin directly on the hob over a high heat. Scoop out most of the fat, add 200ml water and bring to the boil. Scrape off the dark roasting juices from the bottom of the pan with a wooden spoon and simmer for a few mins until you have a rich gravy. Serve the pork with the onion and orange pieces, the rhubarb sauce and the gravy.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.