350 g pork tenderloin
1 garlic clove, crushed
3 tbsp Hoi-Sin sauce
2 tbsp dark soy sauce
1 tbsp sherry
2 tbsp clear honey, (reserving 1 x 1 tbsp)
1/2 tsp sesame oil
1 garlic clove, crushed
3 tbsp Hoi-Sin sauce
2 tbsp dark soy sauce
1 tbsp sherry
2 tbsp clear honey, (reserving 1 x 1 tbsp)
1/2 tsp sesame oil
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. For the pork tenderloin: Take the pork fillet and make incisions at 2 cm intervals then place in a non-metallic dish.
3. In a bowl combine together all the remaining ingredients except for 1 x 1 tbsps honey.
4. Pour the marinade over the pork, cover with clingfilm and place in the fridge for 3-4 hours or overnight, turning once during this time.
5. Place on a rack in a roasting tin and cook for 30 minutes, basting with the remaining marinade half way through the cooking.
6. Remove and glaze with the remaining honey and return to the oven for 10 minutes.
7. Rest for 5 minutes, then slice thinly and serve with your choice of stir-fry vegetables.
2. For the pork tenderloin: Take the pork fillet and make incisions at 2 cm intervals then place in a non-metallic dish.
3. In a bowl combine together all the remaining ingredients except for 1 x 1 tbsps honey.
4. Pour the marinade over the pork, cover with clingfilm and place in the fridge for 3-4 hours or overnight, turning once during this time.
5. Place on a rack in a roasting tin and cook for 30 minutes, basting with the remaining marinade half way through the cooking.
6. Remove and glaze with the remaining honey and return to the oven for 10 minutes.
7. Rest for 5 minutes, then slice thinly and serve with your choice of stir-fry vegetables.
serving amount
serves: 4
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