A juicy and tender pork fillet/tenderloin marinated in all the flavours you’d expect to find in your favourite Chinese restaurant.
And so our big adventure is about to begin. This is the last post I’m writing before we head on our 10 week African adventure. I have five posts lined up for while I’m away, one every fortnight, just so you won’t forget who I am. I’m also starting a brand new series in my next post, which I’m really excited to share with you!
It has been a bit of a roller-coaster ride the last few weeks here in London. We suddenly realised we needed to tick a few more things off our must-do list, plus we had a bunch of farewell parties, along with finishing work, packing up the flat and shipping boxes to Australia, cleaning the flat top to bottom in order to get our deposit back, handing back the keys, AND on top of all of that shopping for supplies and packing for a ten week trip to Africa. Phew! It has been a little bit stressful. But it never felt impossible, which is the most important thing. And now we are on our way.
Before we tuck into all tastes and smells that Africa has to offer, I’ve gone back to one of my favourite cuisines – Chinese. This Asian Pork Fillet/Tenderloin isn’t the most traditional Chinese recipe, but it has all the flavours you’d expect to find in a Chinese dish and it tastes amazing. The pork is juicy and tender from being marinated and basted and apart from allowing some time to marinate, it all comes together really quickly and easily. Serve it with some stir-fried veggies and you’ve got yourself a meal.
Asian Pork Fillet/Tenderloin
Prep Time: 10 minutes + 40 minutes to marinate
Cooking Time: 30 minutes
2 tbsp hoisin sauce
1½ tbsp honey
1½ tbsp soy sauce
1 tbsp vegetable oil
½ tbsp brown sugar
1 tsp oyster sauce
Approx. 350g pork fillet/tenderloin
- Combine hoisin sauce, honey, soy sauce, vegetable oil, brown sugar and oyster sauce in a small saucepan and bring to a simmer. Once simmering, cook for 1 minute, then remove from heat and set aside to cool for 5-10 minutes.
- Add pork fillet to a large ziploc bag and pour marinade over the top. Refrigerate for at least 40 minutes or up to 24 hours.
- When ready to cook, preheat oven to 180°C/350°F/Gas Mark 4. Line a roasting pan or casserole dish with aluminium foil and add pork. Brush or dab the pork with a generous amount of marinade, then roast for about 18-20 minutes, until almost cooked through (time will depend on the thickness of your fillet). Brush/dab the pork with more marinade halfway through cooking.
- When finished cooking, pre-heat your grill (broiler). Brush/dab pork generously with marinade again and grill for 3-5 minutes, until pork starts to caramelise and char slightly. Rest for 5-8 minutes before serving. Serve with stir-fried vegetables and topped with any juices remaining in the roasting pan.
Recipe adapted from Recipe Tin Eats.