Create a taste of the orient with this tenderloin pork dish – great for family suppers as it cooks fairly quickly, slices beautifully and tastes sublime.
Serves 4. Ready in 1 hour 30 minutes, plus marinating time.
Ingredients:
- 500g pork fillet (also called pork tenderloin)
- 3 tbsp hoisin sauce
- 3 tbsp hoisin sauce
- 225g easy cook long grain rice
- 2 tsp vegetable oil
- 2 carrots, peeled and diced
- ½ red pepper, deseeded and diced
- 6 spring onions, trimmed and chopped
- 4 tbsp tinned sweetcorn kernels, drained
- 50g frozen peas, thawed
- 1 large egg, beaten
Method:
Place the pork fillet in a shallow dish. Mix together the hoisin sauce and 1 tbsp of the soy sauce and spread over the pork fillet. Cover and leave to marinate in the fridge for 1-2 hours. Remove from the fridge and stand at room temperature for 20 minutes. Preheat the oven to 200°C / Fan 180°C / Gas Mark 6.
Place the pork fillet on a rack set over a roasting tin. Pour 600ml of water into the base of the tin (this helps to keep the pork moist during cooking). Roast in the oven for 35-40 minutes until just cooked through. Cover with foil and leave to rest in a warm place for 15 minutes.
Meanwhile, cook the rice in a large pan of boiling, salted water for 8-10 minutes until just tender. Drain well. Heat the oil in a large frying pan or wok and fry the carrots for 5 minutes. Add the pepper, spring onions, peas and sweetcorn and cook for a further 2-3 minutes.
Stir in the cooked rice and beaten egg and cook over a high heat, stirring all the time, for 1-2 minutes, or until the rice is piping hot and the egg has just set. Stir in the remaining soy sauce and season with freshly ground black pepper. Use a sharp knife to slice the pork fillet and serve on a bed of the hot vegetable rice.
Spice it up:
You can add a bit of extra heat to the marinade with a finely chopped red chilli pepper or a few crushed dried chilli flakes to give it an added kick.
