Sticky grilled pork with wedges and Little Gem salad

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Crushing garlic

1. Heat the oven to 200c/fan 180c/gas 6. Toss the potatoes in olive oil, sprinkle with sea salt and put on a baking tray. Cook for 20-30 minutes until cooked through.
2. Mix the honey, sugar, soy sauce and garlic. Slice the pork fillet into 4 then bash gently to flatten into escalopes. Marinate in the sauce for 10 minutes.
3. Grill the pork for 2-3 minutes a side, brushing with more sauce until sticky and cooked through.
4. Whisk the mayo and vinegar and season. Toss with the spring onions and lettuce. Serve the pork with wedges and salad.

Per serving

640 kcalories, protein 38.6g, carbohydrate 50.5g, fat 32.9 g, saturated fat 6.9g, fibre 3.5g, salt 1.79 g

Latest comments and suggestions

• muffin maker

  15 September 2009

  muffin maker commented on this recipe

  Gorgeous. Will be making this again soon!

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• joanne g

  28 September 2009

  joanne g rated and commented on this recipe

  

  this is a tasty, quick and easy dish. all the flavours balance off each other perfectly! sweet sticky with fresh crisp lettuce and a tangy dressing-recommend this dish for any nght of the week!

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• mrs r

  19 November 2009

  mrs r rated and commented on this recipe

  

  Nice tasty week night treat. Often struggle with ideas for pork but this was great & left the pork nice & moist. My pork took quite alot longer to cook than specified.

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Ingredients

• 2 large potatoes , red if possible, cut into wedges, skin on
• olive oil
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 garlic clove , crushed
• 1 pork tenderloin fillet, about 300g
• 2 tbsp mayonnaise
• 2 tbsp white wine vinegar
• 4 spring onions , shredded
• 2 Little Gem lettuce , leaves separated

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Serves 2

Preparation and cooking times

Ingredients

• 2 large potatoes , red if possible, cut into wedges, skin on
• olive oil
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 garlic clove , crushed
• 1 pork tenderloin fillet, about 300g
• 2 tbsp mayonnaise
• 2 tbsp white wine vinegar
• 4 spring onions , shredded
• 2 Little Gem lettuce , leaves separated

Per serving

640 kcalories, protein 38.6g, carbohydrate 50.5g, fat 32.9 g, saturated fat 6.9g, fibre 3.5g, salt 1.79 g

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