Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Orange & Soy Sticky Pork Tenderloin
This is one of my favourite speedy midweek meals. Tenderloin of pork is a very lean cut of meat so doesn’t take much cooking – it’s much better blasted in a hot oven or as I have done here, cooked on the hob in a hot pan until the juices and sauce reduce and go sticky. Take it out to rest and you can use the same pan to stir-fry veg. Pak Choi or Tat Soi work really well, as do sugar snaps, asparagus tips and tenderstem tips. The sticky juices left in the pan are enough to flavour the greens – just add a splash of water to release them.
Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
2 pork tenderloins, approx 400g each
Juice of 1 orange
3 tbsp honey
5 tbsp soy sauce
2 tsp sesame oil
2 garlic cloves crushed
Sesame seeds to finish
Mix together the juice from the orange, soy, honey, garlic and sesame oil.
Combine the tenderloins with all the other ingredients (apart from the sesame seeds) and leave for as long as you can. 10 minutes is fine! Or you can leave them in the fridge all day.
Heat a heavy bottomed pan. Add the pork and all the marinade. Cook for 20 minutes turning every few minutes. Towards the end of the cooking time the sauce will have reduced and become sticky. At this stage the tenderloin will take on a deeper colour as it caramelises. But you don’t want it burning. You can add a splash of water to loosen if necessary.
Alternatively you can put the pan in a 200 fan oven.
Set the tenderloins aside to rest whilst you cook the veg.
Finish with a sprinkle of sesame seeds and serve with rice or noodles.