Sweet and sour pork loin
This sweet and sour pork loin is perfect for a dinner party or a laid-back family meal. You can marinate the meat in the morning or even a day ahead, then the roasting is really easy. Serve it with jasmine rice and stir-fried vegetables.
Ingredients
Method
- Mix the marinade in a small bowl.
- Put the pork in a shallow dish and pour over the marinade. Leave to marinate for a few hours in the fridge, turning and coating it with the sauce regularly.
- Preheat the oven to 180°C.
- Move the pork and marinade into a baking dish, season with pepper, then cover with foil.
- Bake for 25 minutes. Take off the foil and drain the jus into a small pan.
- Put the meat back into the oven and turn up the heat to 200°C. Roast for 5 minutes, until golden brown and cooked through.
- Meanwhile, cut the carrot and chilli into very thin strips and put them in a bowl. Thinly slice the spring onions and add these to the carrot and chilli. Add the sesame oil and rice vine vinegar. Mix and set aside.
- Remove the fillet from the roasting tin and set aside, covered, for a few minutes. Whilst it’s resting, reduce the jus in the pan until it’s thick and sticky. You can add some more rice wine to it, if preferred.
- Put the pork on a serving platter and spoon over the reduced jus, then the shredded carrot, chilli and spring onion pieces.
- Carve at the table and serve.