Recipe courtesy of Katy Sparks
Ruby Port and Rhubarb Marinade for Pork
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 39
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 440
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
Ingredients
1 lb. rhubarb, peeled and cut into 1 inch pieces
2 cups ruby port
1 cup sugar
1 stick cinnamon
2 tablespoons minced ginger
4 pieces. star anise
2 tablespoons coriander seed
Zest of 1 orange
Salt and pepper
1/2 cup extra virgin olive oil
Directions
- Place rhubarb in a medium saucepan or low heat. Add remaining ingredients except the olive oil. Simmer on low 45 minutes or until rhubarb has completely pureed itself. Pass through a medium sieve, cool, whisk in olive oil. Brush marinade on pork chops or tenderloin just before cooking.