Balsamic Pork with Orange Orzo & Crispy Rhubarb
One delicious meal full of flavours and textures, acid, sweet, salty, tangy, perfect.
Ingredients
For Crispy Rhubarb
- 4 Stalks Rhubarb I use the outside for this recipe and stew the remaining for crumble.
- 1 tbsp Olive Oil
- 0.5 tsp Salt
For the Balsamic Pork
- 50 ml Balsamic Vinegar
- 50 ml Apple Cider Vinegar
- 2 tsp Runny Honey
- 1 tsp Dried Thyme
- 2 Pork Loin Steaks
- 1 tbsp Oil any vegetable oil
For the Orange Orzo
- 100 grams Orzo
- Zest 1 Orange
- Juice of Half an Orange Add the juice of the other half to the stewed rhubarb.
- 20 grams Flaked Almonds
- 30 grams Dried Cranberries or any dried fruit you prefer.
Instructions
- Get PreparedPreheat the oven to 180°C Fan or 190°C Conventional and line a baking tray with parchment paper.Trim the end of the Rhubarb if needed and wash if needed. Then using a peeler peel of the the red outside to create strips of Rhubarb (Don't be overly cautious here otherwise you wont get clean strips they will be stringy)Toss the Strips with Olive oil and Salt and place in a single layer on the lined baking tray.In a shallow dish mix up the Balsamic & Apple Cider Vinegar with the Honey and Thyme add the Pork Steaks and set aside.
- Cooking TimePlace the Rhubarb into the oven, they will take about 15 minutes I turn them half way through to ensure they are crisping well.Get a pan of water on to bring up to the boil for the Orzo. In a frying pan Heat 1 tbsp of Oil over a medium high heat. Take the Pork out of the Marinade and place in a pan cook for 5 minutes without touching it. Keep the Marinade as this will be added later.Whilst the Pork is cooking add the Orzo to the boiling water. Now is a good time to turn the Rhubarb
- Final StretchOnce the Pork has been cooking for 5 minutes turn it over and add the marinade this will need a further 4-5 minutes to thicken and cook through.Drain the Orzo once it is done (7-10 minutes) and add the Orange Zest, Juice, Almonds and Cranberries mix then pile on plates.Take the Pork from the Pan to plate and drizzle glaze over. To with the crispy Rhubarb.Enjoy
Notes
Leftovers Tip
Leftover pork makes delicious addition to bao buns and the Orzo can be made into a salad with spinach and feta added.The Rhubarb that you don't use for this recipe dice up and add to a pan along with the juice of half an orange and few tbsp caster sugar and a splash of water. Then boil until stewed and thick and ready to be crowned with a cinnamon scented crumble.