Sticky pork

Latest comments and suggestions

Results 41-60

• LuluFaye

  23 February 2011

  LuluFaye rated and commented on this recipe

  

  This wasn't for us, too sweet and orangey unfortunately. My family grumbling about what I cook is pretty much unheard of but this got a unanimous thumbs down. Even I wasn't keen, though on the plus side it was certainly quick and fuss free to prepare :-(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Petit_Josephine

  29 March 2011

  Petit_Josephine rated and commented on this recipe

  

  I tweaked the recipe a little by adding Chinese five spice, and also put some flour in the sauce as others suggested to thicken it. However, it was VERY orangey. I mean, if you had a fork with some rice and veg on it too it wasn't too bad, but if like my boyfriend you eat each thing on the plate one at a time it was overpowering. I did marinate mine for a night and a day though, maybe too long? It was edible and different, and I like the pork fillet cut, but maybe do something else with it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julia

  02 April 2011

  Julia rated and commented on this recipe

  

  This is a great easy recipe. I used a huge piece of pork tenderloin, it's such a good value cut of meat so I'm always looking for new recipes. The marinade is delicious, I used half a big orange as I was worried about it being overpowering and it was still very orangy. The pork was lovely and moist, you have to be really careful not to overcook it so it doesn't become dry, it would totally ruin the dish. Will certainly make this again, everyone enjoyed it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hayleysue2107

  17 April 2011

  hayleysue2107 rated and commented on this recipe

  

  Didn't like it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rebecca

  28 April 2011

  rebecca commented on this recipe

  Is the 165 Calories with the rice?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ChanelC

  22 May 2011

  ChanelC commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachthecook

  09 June 2011

  Rachthecook rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vale

  27 July 2011

  vale rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nikki Downs

  28 July 2011

  Nikki Downs rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sweetrosetta

  13 September 2011

  Sweetrosetta rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sweetrosetta

  13 September 2011

  Sweetrosetta commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sweetrosetta

  13 September 2011

  Sweetrosetta commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jackyg

  20 September 2011

  jackyg rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• evelyn-r

  04 October 2011

  evelyn-r rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shaym10

  27 November 2011

  shaym10 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jaytee

  22 February 2012

  Jaytee rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Twiglet210

  13 March 2012

  Twiglet210 rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sabrina74

  29 June 2012

  sabrina74 rated and commented on this recipe

  

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tincrystal

  14 July 2012

  Tincrystal rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lancslass65

  14 July 2012

  lancslass65 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4688/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g piece pork fillets

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Low-fat

Ingredients

• 500g piece pork fillets

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, sugar 3g, salt 1.56 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.