Pork fillet, rhubarb compote, sweet onion confit

This elegant pork fillet recipe combines the sweet and tangy flavours of rhubarb with the delicate richness of slow-cooked onions. The dish balances acidity, sweetness, and umami, creating a refined yet comforting experience. The pork is brined for tenderness, gently cooked sous vide, and finished with a golden, buttery sear for maximum flavour. Paired with a smooth onion purée and a vibrant rhubarb compote, this dish is a celebration of contrast and harmony. Perfect for a special occasion or when you want to impress with a beautifully plated, restaurant-quality meal.

Ingredients:

• 1 pork fillet
• 500g red rhubarb
• 500g white onions
• 150g butter
• 10ml rhubarb liqueur
• 100ml pork jus
• Salt
• Pepper
• 2 bay leaves

Instructions:

for the pork

• Preparing the Pork Fillet. Begin by trimming the pork fillet, removing the silver skin and any excess fat. This ensures even cooking and prevents toughness. Instead of discarding the trimmings, use them to create a sauce. Roast them in a hot pan until deeply browned, then deglaze with veal jus. Let this simmer gently for about an hour to extract maximum flavour. For a subtle acidity, finish with a few drops of rhubarb liqueur.

• Brining the Pork Fillet. Brining enhances flavour and moisture retention, ensuring the pork remains juicy. Create a brine by dissolving 75g of salt in 500 ml of cold water. Submerge the fillet for 20 minutes, allowing the salt to season the meat. After brining, discard the liquid and pat the fillet completely dry. Drying is essential for a proper sear later.
• Why Brine? Brining alters the protein structure, helping the pork retain moisture and develop a more tender texture. It’s especially useful for lean cuts like pork fillet, which can dry out if not handled properly.

For the rhubarb

• Preparing the Rhubarb. Rhubarb provides a bright contrast to the rich pork. Wash the stalks, cut them into cubes, and cook them over low heat in a pot with no additional liquid. Over 30 minutes, they will break down into a smooth purée. For added texture, stir in a few extra cubes at the end.
• Flavour Tip: If the rhubarb is too tart, add a pinch of sugar to balance the flavours. This purée pairs beautifully with the natural sweetness of the onions.

For the onions

• Preparing the Onions. Roscoff onions are ideal due to their mild, sweet flavour. Cut an onion in half and roast it on a hot grill or BBQ until the outer layers are charred. Wrap it in foil with sage, thyme, bay leaf, garlic, olive oil, and salt, then bake at 170°C for 40 minutes.
• Once roasted, julienne the onions and cook them slowly in butter with a bay leaf, adding enough water to cover. Simmer on low heat for two hours, allowing the onions to absorb the liquid. Blend into a smooth purée.
• Key Technique: Slow cooking brings out the onions’ natural sweetness without caramelization, resulting in a delicate, creamy purée.

cooking

• Cooking the Pork Fillet. For the best texture, cook the fillet sous vide. Roll it tightly in cling film to maintain shape, then submerge in a 60°C water bath for 20 minutes.
• After sous vide cooking, heat a pan until smoking hot and sear the fillet in butter, thyme, and garlic. Rotate continuously until all sides develop a deep golden crust.
• Alternative Cooking Method: Without sous vide, sear the fillet first, then finish in a 150°C oven for about 10-12 minutes, aiming for an internal temperature of 62°C.

• Resting and Plating. Let the fillet rest for 5 minutes before slicing to retain its juices. The interior should be slightly pink but fully cooked.

To Plate up

• Spread a spoonful of onion purée.
• Add dots of rhubarb purée for contrast.
• Arrange the sliced fillet neatly.
• Drizzle with pork jus for extra depth.
• Garnish with microgreens for an elegant finish.