This is such an achievable dish with a real taste of the orient. Marinade for at least 3 hours but the flavour is intensified if left to marinate overnight.
1 pork tenderloin
1 tbsp brown sugar
1 tbsp brown sugar
A splodge of honey
1 tbsp oyster sauce
2 grated cloves of garlic
2 grated cloves of garlic
3 tbsp dark soy sauce
2 tbsp hoisin sauce
1 tsp 5 spice
2 tbsp sesame oil
Red food colour (optional)
Mix all of the marinade ingredients together and pour into a large sandwich bag, add the pork tenderloin and marinade for at least 3 hours. Place the pork on a rack placed in a baking tray, retaining the excess marinade.
Preheat the oven 200˚c
Cook in a preheated oven for 18-22 minutes depending on the size of the loin. Pour the remaining marinade into a pan and heat until bubbling.
Turn on the grill to hot.
Brush the tenderloin with the marinade and place under the grill for 2 minutes so the marinade bubbles and caramelises.
Serve with basmati rice and some stir fried veggies in oyster sauce.
