Pork Tenderloin with Spiced Rhubarb Sauce & Pickled Rhubarb Herb Salad

Heat the oven to 180°C.

Rinse the basmati rice under cold water until it runs clear. Tip into a saucepan with double the amount of water and a pinch of salt. Bring to the boil, then cover with a lid, turn the heat down to low and simmer for 10 mins. Take it off the heat and leave to steam with the lid on for 10 mins, don’t peek! Fluff with a fork before serving.

Thinly slice your rhubarb for the salad. Juice the lemon and combine with honey and add the sliced rhubarb. Toss and let sit for 10–15 minutes while preparing the pork and sauce. This lightly pickles the rhubarb.

Season pork tenderloin with salt, pepper, and rosemary. In a pan, heat oil and sear the tenderloin on all sides until golden brown (2–3 mins per side). Remove and place on a tray to roast for 15–20 min. Let rest 5–10 min before slicing.

Meanwhile, make the spiced rhubarb sauce. In the same frying pan, cook the garlic and chilli for 1 min. Add the chopped rhubarb, honey, mustard, cider vinegar and water. Bring to the boil, then simmer for 12–15 mins, stirring occasionally, until the rhubarb breaks down into a sauce. Taste and adjust seasoning, add more honey if too tart, or a splash more water if too thick.

To make the salad dressing, whisk together the juice of the lemon, honey, mustard and olive oil. Season with salt and black pepper.

Drain the pickled rhubarb. In a large bowl, toss together the herbs, rocket and spinach with the drained rhubarb. Dress just before serving.

To serve, spoon the basmati rice onto plates. Top with slices of pork and plenty of the warm rhubarb sauce. Serve the herb salad on the side with the lemon wedges.