400g pork tenderloin
100g pancetta rahers (or streaky becon)
2-3 rhubarb stalks
2-3 tbsp honey
pinch of ground ginger
freshly ground black pepper
Heat the oven to 200 C.
Sprinkle the pork tenderloin with some pepper and salt (not too much - pancetta is salty) and wrap in pancetta. Place in a ovenproof dish and put into the oven.
Wash and dry the rhubarb and cut into 5cm lengths on the diagonal. Place the honey into a pan and warm through. Add rhubarb and ginger and toss until rhubarb is covered in honey. Set aside.
After 10 minutes of roasting the meat add the rhubarb together with the honey into the dish. Roast for further 10 minutes.
Remove from the oven, set aside and leave it to rest for few minutes. Slice and serve with rhubarb and juices from the roasting dish.