Jamie Oliver's Superb Marinated Pork Fillet Roasted on Rhubarb

I've made this one several times. Sometimes I use apple slices instead of rhubarb.

1 large handful of fresh sage
2 cloves garlic, peeled
olive oil
2 pork fillets, trimmed
sea salt and freshly ground black pepper
10 slices of prosciutto or Parma ham
12 long sticks of baby rhubarb, washed

First bash up half your sage with a pestle and mortar or use a metal bowl with a rolling pin. Add your garlic and smash. Add 5 tablespoons of olive oil, then rub the mixture all over your pork fillets and allow to marinate for an hour if possible.

Preheat the oven to 220C/425F/gas 7. Lightly season the pork and drape 5 slices of prosciutto over each fillet - any excess marinade can be rubbed onto this as well. Cut your rhubarb into finger-sized pieces and place in an appropriately sized roasting tray (preferably not aluminium as it will taint the rhubarb). Place the pork on top of the rhubarb, almost tucking it into bed. Sprinkle over the rest of your sage leaves and drizzle with olive oil. Get yourself a piece of greaseproof paper, wet it and scrunch it up. Then lay it over the meat and tuck it in round the sides. Cook in the preheated oven 15 minutes, then remove the paper and cook for an extra 15 minutes. Remove from the oven and allow to rest for about 5 minutes. Pour any juice that comes out of the meat back into the roasting tray. Serve the meat with the rhubarb, the lovely juices from the tray and roast potatoes.

© Jamie Oliver