Rhubarb W/dandelion&Honey Preserves

Inspired by the sweet, grassy air surrounding Blake Hill Farm in early spring, we combine wild dandelion flowers foraged from the meadows around Blake Hill with heritage variety rhubarb from our gardens and Honey Field Farm, and raw clover honey. A delicious glaze for roasted root vegetables such as carrots and parsnips. Elevate the black pepper of a cornish hen dish, and give a simple vanilla ice cream an extraordinary twist. Check our Cooking with Jam series for "Roast Pork with Rhubarb Dandelion Glaze" and over 100 other recipes making simple dishes special with a jar of Blake Hill jam! 10.8 oz. ROAST PORK WITH RHUBARB DANDELION GLAZE ShareShare on Facebook TweetTweet on Twitter Pin itPin on Pinterest A modern take on a traditional dish. Pairs well with smooth wines such as Pinot Noir and Red Zinfandel Serving Size: Serves 4 3lbs pork loin 2 lb carrots 2 lb parsnips 2 Tbsp olive oil 1 1/2 Tbsp lemon juice 6 -7 sprigs fresh thyme Salt and ground pepper Blake Hill’s Rhubarb with Dandelion & Honey Jam INSTRUCTIONS 1 Preheat oven to 375˚F and line two sheet trays with parchment paper 2 In bowl, combine thyme with 1 Tbsp each of salt & pepper 3 Pat dry pork loin, lightly brush with olive oil, then rub with thyme seasoning 4 Heat 1 Tbsp of olive oil in a skillet on high heat and sear pork until golden on all sides (about 3-4 minutes per side) 5 Place pork on 1st sheet tray and onto oven's middle rack for 35 minutes until reaches internal temperature of 145 F 6 Slice vegetables at an angle, toss with olive oil and season with salt and pepper 7 Lay vegetables on 2nd sheet tray and place on oven's bottom rack for 25 - 30 minutes 8 Combine Blake Hill’s Rhubarb with Dandelion & Honey Jam with lemon juice and glaze pork and vegetables with brush 9 Return both trays to oven for 5 minutes, then remove and let pork sit 7 - 10 minutes before slicing ~ and Enjoy!