Sticky pork

Sticky pork

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(83 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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17th May, 2017
I was really disappointed by this. I followed the advice in other comments and only used half the amount of orange, but still found this was the dominant flavour. I halved the recipe for two of us and found the quantity of meat simply wasn't enough.
3rd May, 2017
The whole family loves this recipe and I have made it many times. It really is best if left in the marinade for 24 hours. I usually just add a splash of orange juice rather than the zest and juice which is a bit overpowering. It takes slightly longer than the cooking time given and also its better if rested for about 10 mins before eating. Would be really nice the next day though there's never any leftovers in our house!
2nd Jan, 2016
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!
9th Nov, 2015
Agree too much orange -it was ok but won't rush back to do this
31st Mar, 2015
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.
27th Jul, 2014
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!
22nd May, 2013
Loved this dish and will be making again
14th Jul, 2012
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.
14th Jul, 2012
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.
29th Jun, 2012
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!!!


28th Aug, 2019
I thought you were not supposed to baste with sauce in which raw meat had been marinaded! Better to make the marinade and then put some aside to use for basting and marinade in the rest!
goodfoodteam's picture
31st Aug, 2019
Thanks for your feedback. The marinade will be cooking alongside the pork so there's no problem using it to baste. Using an uncooked marinade that had had raw meat in it would however be unsafe to eat.
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