Rhubarb Pork with Cauliflower Mash and Garlicky Greens
5 colorSTHE WHY BEHIND THIS RECIPE
I grabbed some rhubarb at the Minnesota farmers market and made this for my parents—they loved it. I’ve since made it a few more times to perfect it, and each batch of sauce looked different. That’s part of the fun with rhubarb: depending on the variety, your sauce might turn out hot pink or barely blush. Don’t worry about the color—just taste and adjust the sweetness as needed and it tastes great no matter the color!
The sweet-tart rhubarb pairs beautifully with pork (think of it like a spring version of pork and apples). I love serving it over creamy cauliflower mash to keep the meal lower glycemic and filled with a bit more fiber, and then the garlicky greens really round it out!
You can easily swap in salmon or chicken—this combo of sauce, mash, and greens is super versatile. Leftover sauce is amazing on everything from eggs to yogurt to a piece of toast with butter. Naturally, my recipe will leave you with a lot of extra sauce.
A quick note on the pork: I recommend looking for pastured or organic pork from small farms when possible. You want pork that hasn’t been “enhanced with a salt and water solution” (check the label—this is surprisingly common). That solution is usually used to plump up lower-quality meat and can make your pork taste watery instead of rich and clean. You want meat with just one ingredient: pork.
Fun fact: rhubarb is actually a vegetable, not a fruit—and a sneaky good source of vitamin K and fiber.
This recipe’s colorful, seasonal, and forgiving—make it once and then riff on it!
Yields: 4 servings
Total time: ~45 minutes
Prep time: 15 minutes
Cook Time: 30 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
For the pork:
1.5–2 lbs pork tenderloin or boneless pork chops
Kosher salt + black pepper
2 tbsp tallow, butter, or ghee
For the rhubarb sauce (makes extra!)
2 cups chopped rhubarb (4–5 stalks)
1 small shallot, finely chopped
1 tbsp + 1 tsp honey (adjust to taste)
2 tbsp apple cider or red wine vinegar
2/3 cup water
Pinch of salt
For the cauliflower mash:
1 large head cauliflower, cut into florets
2 tbsp butter or tallow
1/4 cup milk or coconut milk
Salt, to taste
(Optional: 1–2 tbsp chopped chives, stirred in at the end)
For the greens:
1 bunch chard, kale, or collards (or big big handful spinach)
1 tbsp vinegar of choice (I use red wine vinegar)
2-3 garlic cloves, thinly sliced
1 tbsp olive oil, ghee, or tallow
Salt + red pepper flakes, to taste
To finish:
2–3 tbsp chopped fresh mint
Maldon sea salt, obviously!
HOW TO DO IT
💡 Use your burners smartly: Start the cauliflower, sear the pork, make the sauce while the pork roasts, and do greens last. Dinner’s done in ~40 minutes.
1.Start the cauliflower mash
Bring a large pot of salted water to a boil. Add 1 head cauliflower (cut into florets) and cook until very tender, about 8–10 minutes. Drain well (soggy cauliflower = watery mash). Return to pot or food processor and blend with 2 tbsp butter, 1/4 cup milk/coconut milk, and salt to taste until smooth and fluffy.
Optional: Stir in 1–2 tbsp chopped chives for extra zip.
2.Sear + roast the pork
Pat 1.5–2 lbs pork dry and season all over with salt and pepper. Heat 2 tbsp tallow or butter in an ovenproof skillet over medium-high until shimmering. Sear pork for 2–3 minutes per side until browned. Transfer to a 375°F oven and roast until the internal temp hits 145°F (about 10–12 minutes). Rest 5 minutes, then slice.
Tip: No meat thermometer? Cut into the thickest part—juices should run just slightly pink, not red.
3.Make the rhubarb sauce (while pork roasts)
In a small saucepan, combine 2 cups chopped rhubarb, 1 small shallot (finely chopped), 1 tbsp + 1 tsp honey, 2 tbsp vinegar, 2/3 cup water, and a pinch of salt. Simmer over medium heat for 10–12 minutes, stirring occasionally, until the rhubarb breaks down and thickens. Taste and tweak: Add honey for sweetness, vinegar for brightness—rhubarb varies in tartness.
4. Sauté the greens.
Strip and chop 1 bunch hardy greens. Heat 1 tbsp fat in a skillet over medium. Sauté 2-3 sliced garlic cloves for 30 seconds, then add greens and 1 tbsp vinegar and cook until tender, 3–5 minutes. If using spinach, toss it in at the end to wilt.
Tip: Cook in the same pot you used for cauliflower = fewer dishes.
5.Plate it up
Scoop cauliflower mash onto plates. Top with sliced pork and spoon over rhubarb sauce. Add a heap of garlicky greens. Finish with 2–3 tbsp chopped mint over everything.
Optional add-on: If using chard, roast the chopped stems with a little olive oil + salt at 375°F for 10–15 minutes—they're delicious.
SWAPS, TIPS & TRICKS
SWAPS:Use salmon instead of pork: This sauce shines on fish too. Try seared or roasted salmon (skin-on preferred). Roast at 375°F for ~10 minutes per inch of thickness. No need to sear first.
Other proteins: Chicken thighs, duck breast, steak, or even a pork shoulder roast work beautifully too!
No rhubarb? Try peaches or cherries simmered into a quick sauce. Adjust sweetness and acidity as needed.
Mash swaps: Cauliflower mash can be subbed with mashed sweet potatoes, rutabaga, or parsnips! You could also do half potatoes and half cauliflower.
Greens too bitter? Add a splash more of vinegar or lemon juice at the end to balance them out.
TIPSMake ahead: The rhubarb sauce holds well in the fridge for 3–5 days—double it and use on other proteins or bowls.
Nutritional Info
Per serving, yields 4 servings
Calories: 508
Carbohydrates: 19g
Fiber: 4g
Net carbs: 15g
Protein: 48g
Fat: 24g
Sodium: 897mg
Sugar: 12g
