Sticky pork

Sticky pork

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(64 ratings)

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, questions and tips

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28th Apr, 2011
Is the 165 Calories with the rice?
17th Apr, 2011
Didn't like it
2nd Apr, 2011
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.
29th Mar, 2011
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.
23rd Feb, 2011
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 :-(
26th Jan, 2011
make this all the time!! prefer to use lime juice instead of orange though, and adding a tbs of peanut butter works really well too
24th Nov, 2010
Just made this and served it with potatoes, green beans and wild rice. I marinated it for 2 hours but found I needed to cook it for 35 mins. I loved it but my husband found the sauce too orangey for him (I only used the juice too!) so even though I liked it, I won't be making it again.
20th Nov, 2010
A firm favourite of me and my partner's. We cook this quite regularly (minus the ginger as I dont like it) as we usually have these ingredients in the cupboard. Very quick and easy (if you prepare the marinade in advance) and always enjoyed.
15th Oct, 2010
i thought this recipe was beautiul! i sliced the pork up before i added it to the marinade, i also made double the sauce and added a tad extra honey and halved the ginger due to making it for 2 small children! a little cornflour to thicken and it worked wonders! :)
6th Jul, 2010
Tried this recipe last night,will make it again but will make more sauce and will make it more"sticky", add some cornflour perhaps. Will try it with some duck breast another time


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