Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
This savory spin on a rhubarb sauce is a nice contrast to the pork and saltiness of the bacon. Great to make ahead for a quick meal!
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.