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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This is a recipe I came up with the other night as I had a pork loin to use up. I didn’t know what I wanted to do with it so I just used a bunch of stuff I already had in my fridge and cupboard and it turned out really well. I served ours over egg and vegetable fried rice but it would be just as nice served over steamed rice as well. Prep time does not include marinating time. Ingredients:
500 g pork fillets (tenderloin) |
1/2 cup hoisin sauce |
2 tablespoons rice vinegar |
2 tablespoons bourbon |
2 tablespoons maple syrup |
2 teaspoons grated fresh ginger |
1 tablespoon lemon juice |
2 tablespoons sweet chili sauce |
2 garlic cloves, crushed |
Directions:
1. Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.
2. Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min’s or until cooked as desired, basting occasionally with marinade whilst cooking.
3. Remove pork and cover to keep warm.
4. In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.
5. Serve pork sliced over rice with sauce.
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