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Gluten Free
Who says Gluten-Free is limiting.
Servings 4
Calories 300 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 500 g pork loin fillet, no fat or silver sinew, cut into 8-10 slices across the fillet say 1cm thick
  • ½ medium egg white
  • 1 tbsp cornflour
  • 1 pinch salt
  • 4 tbsp vegetable oil
  • 1 red pepper, de seeded and cut into strips
  • 1 yellow pepper, de seeded and cut into strips
  • 1 medium onion, very finely sliced
  • 3 tbsp rhubarb compote, see recipe
  • 2 tsp any vinegar
  • salt and freshly ground black pepper

rhubarb compote

  • 1 tbsp any oil, see recipe
  • 50 g Ginger, chopped fresh
  • 50 g minced lemon grass (jarred in oil)
  • 500 g rhubarb, chopped in 1cm pieces
  • 100 g caster sugar
  • 100 ml water
  • 2 tsp cornflour or arrowroot
  • 2 tbsp cold water

Instructions
 

Pork fillet

  • Place the peppers and onion into a saucepan with a pinch of salt, cover with water and bring to a boil. Immediately strain and cool.
  • Whisk the egg white and cornflour together briefly with a pinch of salt, then add the pork and mix well.
  • Heat a large non-stick frying pan with 2 tbsp vegetable oil.
  • Add the chopped pork slices, fry for 1 minute on each side and remove from the pan.
  • Add the last 2 tbsp of vegetable to the pan and sauté over high heat the cooled, drained peppers for 3-4 minutes, or until softened and coloured.
  • Add the pork back to the pan and add 2-3 tbsp of the rhubarb compote, vinegar and season well with salt and pepper, then and warm the pork through.

Rhubarb compote

  • Heat the oil and add the ginger and garlic and soften for 5-6 minutes.
  • Add the rhubarb, sugar and 100mls water and stew gently until you have a nice thick stew.
  • Add the 2tbsp water to the starch and bring it together.
  • Stir into the simmering stew; it will thicken slightly.
  • Cool and use.
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Nutrition Facts
Succulent Pork Fillet with Peppers & Rhubarb
Amount per Serving
Calories
300
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
102
mg
34
%
Sodium
 
75
mg
3
%
Potassium
 
617
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, Pork
Cuisine ITV This Morning, Spring
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