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This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1kg Pork fillet
Marinade
2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce
Glaze
1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce
Method
1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.
2. Heat the oven to 180c.
3. Place the pork on a rack in the middle of the oven.
4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.
5. Allow to rest for 10 minutes.
6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.
Spoon glaze over meat just before serving.
All photos taken by me unless otherwise stated.
This is quite a quick and easy duck breast recipe to put together, it does need to be marinated, but only for 1-2 hours and the rest of the recipe is really easy. I served ours over stir-fried vegetables but it would also be nice with some fried rice as well. I reserve the marinade and boil it, then add a little extra honey and pour it over the duck at the end.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Duck breasts
50 ml honey
50 ml sherry wine vinegar
50 ml soy sauce
1 Teaspoon freshly grated ginger
3 Cloves garlic, crushed
1/4 Teaspoon cinnamon
1/2 Teaspoon Chinese five spice powder
Freshly ground black pepper
8 Spring onions
Method
1. Score the duck breast skin in a 
criss-cross fashion.
2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
3. Coat the duck in this marinade in a shallow bowl.
4. Cover and leave for 1-2 hours.
5. Set the oven to 180 Degrees Celsius.
6. Remove duck and reserve marinade. Cook duck skin side down in a fry pan until browned, carefully pour off fat several times during cooking.
7. Place the duck, skin side up, on a wire rack in a roasting tin
8. Cook for 20 minutes or until cooked as desired. (20 Minutes will be pink inside)
9. Put the marinade and a couple of tablespoons of roasting juices in a small saucepan, add about 2 tablespoons extra honey, bring to the boil, add spring onions, simmer gently for 2 minutes.
Serve over vegetables or rice and spoon sauce over.
All photos taken by me unless otherwise stated.
