Saged Pork With Rhubarb

Mince garlic in a mini-food processor. Add about half the sage leaves and olive oil. Process to a paste, adding salt and pepper. Rub this paste over the pork and let stand for a while if possible.

Heat the oven to 425 degrees F.

Cut the rhubarb into finger sized pieces and place them in the bottom of a baking dish. Add the sugar and lemon rind and mix well.

Drape the prosciutto around the pork loins and place on top of the rhubarb. Sprinkle with sage leaves. Cover the pan and place in the preheated oven; cook for 15 minutes.

Remove cover and cook an additional 15 minutes until 155 degrees F. The meat will continue to cook upon standing. Remove from the oven and let stand at least 5 minutes.

Slice the meat at an angle, pouring any juice back into the pan. Serve the meat with the rhubarb.