Sticky pork

Prep: 5 mins Cook: 30 mins


Serves 4
A low-fat fave, this pork can be left overnight or cooked to go, don't let on how simple it is and impress your friends

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal165
  • fat5g
  • saturates2g
  • carbs3g
  • sugars3g
  • fibre0g
  • protein28g
  • salt1.56g
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  • 500g piece pork fillet

For the marinade

  • 4 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey
  • finely grated zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • large knob of root ginger, finely grated


  1. Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.

  2. Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

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Comments (56)

cbmotherofmany's picture

I am always looking for ways to use up left overs. Came over this the day after New Years Day. I had cooked an enormous quantity of pork for 12 on that day but did have some left over. Shredded it added the marinade, with less orange as suggested, cooked covered in foil for 20 mins then un covered and cooked for 10 at the higher temp. Put in left over wraps, lettuce, cucumbers and peppers from the festive season. Went down a storm. Family now asking for larger pork joints so we can do again. Winner all round!

KJHamilton's picture

Agree too much orange -it was ok but won't rush back to do this

kiwihomechef's picture

This is a great dish. I don't usually like pork, but this was really delicious with my steamed veges. The pork was also tender which made a difference, will make again. I used a little less of the orange which was a good thing as the orange really comes through.

Loubs's picture

We all love this dish. I would say reduce the orange by half as it is a bit overpowering. I cook this in the oven on a slightly lower heat and for about 40 mins covered with foil to keep it moist. I baste every 10 mins. It is gorgeous!

annabelinda79's picture

Loved this dish and will be making again

kayberry123's picture

we have cooked pork fillet many times but we thought the orange flavour was far too strong, it could have been a 'strong' orange but i would use all the juice & half zest next time. i used a foil covering until meat cooked & while meat was resting, put liquid back in oven to thicken, it was nice & sticky! we had roasted root veg & a corn cob.

tincrystal's picture

Really easy to make, I marinaded pork medallions over night and served with stir fried Pak choi. My OH loved it, I was not so keen but I am not a huge fan of soy sauce so I guess it was to be expected.

sabrina74's picture

made this many times a real winner.. perfect when u have a busy day as it can be marinaded the day before,i serve it with crunchy roast potatoes, and green veg, i make chicken stock and tip in the remaining pan juices.. always make extra cos its just as delicious the next day!!!

twiglet210's picture

This was really nice, it was quick and easy to cook making it perfect for a mid-week meal and there was enough left over for my pack-lunch the day after :)
I didnt have any fresh ginger so i used a tsp of ground ginger and it worked fine.
I also only used the orange zest, after reading some of the other comments i figured i'd leave out the juice as im not a huge fan orange.
But all in all it worked out great, i'll defiantly make this again

Enanjay's picture

Superb. Stuck to the recipe quantities, but finished up leaving it in the fridge longer than intended (about 24 hours). Absolutely delicious. I made the mistake of doing stir fried veg & beansprouts with it, but the sauce gave too many conflicting flavours. Next time will use plain rice or mashed potatoes with steamed vegies. This pork dish can stand on its own with simple side dishes.

glenyst's picture

Delicious. For me, it took longer to cook than the recipe stated, by which time I had hardly any juices left to pour over as shown in the picture. Tasted good anyway.

jackyg's picture

I love this recipe and make it all the time, and it's loww fat too.
I marinade for up to 2 days and the flavour is amazing.

sweetrosetta's picture

Really simply to make all soooo tasty.All the family loved this. Definatly become a family favourite

sweetrosetta's picture

Really simply to make all soooo tasty.All the family loved this. Definatly become a family favourite

sweetrosetta's picture

Really simply and lots of flavour. All the family liked this

nikkidowns's picture

I made it with pork loin steaks and only had time to marinade it for an hour but it was still really tasty. Served it with roasted new potatoes and green beans.

rachthecook's picture

Love it! Easy. Healthy. Quick (if you marintate overnight) and Delicious.

chanelc's picture

I made this with Sizzle Steaks from Asda, only marinated for about half an hour which was perfect do to the thinnes of these steaks and cooked in a frying pan in the marinade! Made twice the amount of sauce as its gorgeous over boiled rice and veg to occompany your pork! Made twice already and def will be making again! I have never added the ginger, but did add some chinese five spice which was lush

rebecca_1980's picture

Is the 165 Calories with the rice?

hayleysue2107's picture

Didn't like it


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