Sticky pork

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Good Food

23 ratings

Recipe by Good Food

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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.

Take it for lunch

Turn leftover pork into a tasty wrap by rolling it up in flour tortillas with hoisin sauce, cucumber wedges, shredded iceberg lettuce and spring onions.

Per serving

165 kcalories, protein 28g, carbohydrate 3g, fat 5 g, saturated fat 2g, fibre 0g, salt 1.56 g

Latest comments and suggestions

Results 21-30

• Natalie

  04 April 2009

  Natalie rated and commented on this recipe

  

  The pork was lovely and tender but unfortunately the marinade / sauce tasted awful. Don't think I'll be making this again. It was easy and quick to make on the plus side though.

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• Kate James

  05 April 2009

  Kate James rated this recipe

  

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• chefmartin

  12 May 2009

  chefmartin rated and commented on this recipe

  

  This was OK. I am not a big orange fan so in theory i should have omitted the orange or at least reduced the flavour. I found the marinade very easy to make and i probably would try this again but as previously said i would reduce the orange juise and zest to half amounts.

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• Georgina

  12 May 2009

  Georgina rated and commented on this recipe

  

  Very nice and tasty. The pork also took much longer than 20 minutes for me as well and our oven usually cooks food quicker than recipes suggest.

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• Stormy

  03 August 2009

  Stormy commented on this recipe

  Worked very well using pork fillet. Marinade very tasty and helped moisten the rice served with it. Steamed marrow an excellent vegetable to serve with it. Much enjoyed by my brother who lectures in hotel catering in Canada, on his recent visit home.

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• rahall

  06 August 2009

  rahall rated and commented on this recipe

  

  Wow, me andthe future Mrs loved this dish. Really tasty. Didnt have an orange so used some fresh oranje juice, worked fine. Served with healthy egg fried brown rice with peas and spring onion and stir fried chilli and garlic pak choi from the garden(dead easy to grow in pots). Highly recommened this dish and will be making this again. If you dont like orange give pineapple/apple juice a go, thats my next experiment.

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• ccraig86

  05 September 2009

  ccraig86 rated and commented on this recipe

  

  The flavours didn't gel very well for me. The pork was very tender.

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• Murray

  11 October 2009

  Murray rated and commented on this recipe

  

  I really liked this one, very tasty and so easy!

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• Giftwrap

  18 October 2009

  Giftwrap commented on this recipe

  I made this for my mum and sister, served with rice, brocolli and cauliflower - they adored it. Mum said it was the most tender pork she'd ever tasted, which I think the marinading played a big part in. I personally wasnt too keen on the taste to be honest, but it went down a treat with them :)

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• tracey

  16 November 2009

  tracey rated and commented on this recipe

  

  Pork was lovely.....but would make with noddles and stirfry veg instead of rice would make again.

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Ingredients

• piece pork fillet

FOR THE MARINADE

• 4 tbsp soy sauce
• 1 tbsp clear honey
• finely grated zest and juice 1 orange
• large knob of root ginger , finely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Low-fat

Ingredients

• piece pork fillet

FOR THE MARINADE

• 4 tbsp soy sauce
• 1 tbsp clear honey
• finely grated zest and juice 1 orange
• large knob of root ginger , finely grated

Per serving

165 kcalories, protein 28g, carbohydrate 3g, fat 5 g, saturated fat 2g, fibre 0g, salt 1.56 g

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