Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
It’s that time of year when everyone is looking at not only how to use rhubarb, but how to possibly store it all! No fear, this savory recipe is a refreshing break from your crisps and pies.
Think twice before you pour some sugar on me…. Don’t get me wrong here, I love a good rhubarb crisp as much as the next sweet tooth-throw on a scoop of old fashion vanilla ice cream and I’m a goner. But my responsible side (and waistline) reminds me that there are other ways to enjoy this delicious and nutritionally beneficial springtime produce that might be a little more health conscious. This sauce was an experiment pulling a little spicy heat in with a fresh basil aftertaste. Instead of sugar, the key player in this sauce is the dash of balsamic vinegar, which seems like an odd addition, but cuts the bitterness of the rhubarb. Feel free to adjust to your liking, or if you are feeling a little less adventurous, swap out the vinegar for a teaspoon of honey, bringing a little sweetness to the sauce.
Wrap me up! I am all about substitutions here and there when they fit, but there are some things that you just can’t mess with. Despite my well intentioned experiments, there just doesn’t seem to be a flavor quite the same as the greasy, salty goodness of a thick slab of bacon. Wrap this around a piece of pork tenderloin or pork chop, and you have one great tasting entrée, just waiting for a flavorful sauce to complement the plate! Embracing the tart flavor of the rhubarb, slight kick from the jalapeno, and underlying freshness from the basil, the bacon really jumps out and plays a key role-worth the added steps in the cooking process!
More recipes from this week’s farmer’s market challenge coming soon!
Check out the adventure on my blog found here.
Sauces are so great and versatile, especially with all of the summer cook-out options! I’d love to see how you use this for your next meal. Please comment and share with others!
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Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
Equipment
- Skillet
- Tongs
- Saucepan
- Immersion blender if choosing to use
- Kitchen knife
- Toothpicks
Ingredients
- 8 stalks Medium sized Rhubarb
- 1 medium Jalapeno
- 1/2 cup Water
- 1 clove Garlic
- 1 tsp Balsamic Vinegar
- 6 leaves Basil
- 2 chops Pork cut of choice
- 2 pieces Bacon
- Salt and Pepper
Instructions
Bacon Wrapped Pork
- Taking cleaned pork in one hand, and one of the bacon strips in the other, wrap tightly around the outside (thin side-think rim of a tire), securing with a toothpick at the ends.
- In a heated skillet, stand the bacon wrapped pork on its end (bacon side) to create a sear, rotating slowly so that the entire outer rim is getting a crisp texture. Once the desired texture is accomplished, place both pieces of pork on the skillet, center side down, and continue cooking until cooked entirely through the wrapped pork.
Rhubarb Jalapeno Basil Sauce
- In a heated saucepan, sauté garlic and jalapeno, and add rhubarb, cut into about 1 inch pieces until they start to become tender. Lower heat and add in water, placing lid on, and let slowly simmer until rhubarb starts to lose form, stirring often.
- Here is where you can use immersion blender to make a smooth puree out of the simmered ingredients, or leave with a more textured consistency. If not using the blender, on step one, chop the jalapeno into finer pieces for a more even flavor.
- When consistency is achieved, add in salt, pepper, balsamic vinegar and thinly sliced basil leaves, stirring in and letting the flavors combine. If a stronger basil flavor is preferred, hold off adding the chopped basil until just before serving. Reserve a basil leaf or two for garnish.
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