EASTER LUNCH
The Fair Mile Chenin Blanc, £8*, is a dry and fruity Fairtrade white wine. Its apple and pear flavours are great with pork. *
Price excludes Scotland
S P I C E D ROA S T P O RK W I T H RH U B A RB S AU C E Serves 6 Takes 3Ω hrs Cost per serve £1.76 1.8kg boneless pork loin joint 2 tsp fennel seeds 2 tsp coriander seeds
2 garlic cloves º 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 1Ω tbsp sugar
1 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. 2 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 ÔÉ ¸ ô«Ô É Â÷ ö ÛÛ ¢ ÉÁ 㨠۸«Â Massage in the oil and sprinkle with salt. 3 Put the orange and onion quarters «Â » £ Á Ô ÉÉ¢ É Ûã«Â£ ã«Â  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. 4 Transfer the pork and the onion and orange quarters to a serving plate and set aside to rest for 30 mins. 5 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. 6 Place the roasting tin directly on the hob over a high heat. Scoop out most of the fat, add 200ml water and bring ãÉ ã¨ É«» ] Ô É ã¨ ¸ É Ûã«Â£ 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. Each serving contains Energy
2856kJ 687kcal 34%
Fat
Saturates
48g 16g 68% 78%
Sugars
Salt
6g 7%
0.6g 11%
of the reference intake. See page 8. Carbohydrate 7g Protein 58g Fibre 2g
46
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RECIPES LOU KENNEY PHOTOGRAPHY TOBY SCOTT, STUART OVENDEN FOOD STYLING HANNAH YEADON, EMMA JANE FROST PROP STYLING OLIVIA WARDLE, TAMZIN FERDINANDO
Wine match