Name: Thai-style baked pork loin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pork tenderloin (about 450g); For the marinade:; 1 lime, zest and juice; 1 Tbsp rice vinegar; 1 Tbsp fish sauce; 2 Tbsp soy sauce; 1 Tbsp groundnut oil; 2 cloves of garlic, minced; 1 inch ginger, grated; 1 red chilli, finely chopped; 1 small handful of coriander - stalks only and choppedopped; 1 tsp brown sugar; For the glaze:; 2 Tbsp sweet chilli sauce; To serve: coriander leaves chopped

Thai-style baked pork loin

5 Jun 2021

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

This Thai-style baked pork loin is perfect for a laid-back dinner party. The marinating can be done well ahead, then the baking takes only 20 minutes. In the Summer you can grill or barbecue the loin, if preferred. Serve it with jasmine rice and a couple of Thai-style veggie dishes on the side.

Ingredients

1 pork tenderloin (about 450g)
For the marinade:
1 lime, zest and juice
1 Tbsp rice vinegar
1 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp groundnut oil
2 cloves of garlic, minced
1 inch ginger, grated
1 red chilli, finely chopped
1 small handful of coriander - stalks only and choppedopped
1 tsp brown sugar
For the glaze:
2 Tbsp sweet chilli sauce
To serve: coriander leaves chopped

Instructions

Mix the marinade ingredients in a shallow baking dish, then put the loin in it and rub with the marinade all over.
Marinate for about 2 hours, regularly turning the meat.
Heat the oven to 170°C.
Cover the dish with foil, then bake in the middle of the oven for 10 minutes. Remove the foil and spread the sweet chilli sauce on top of the pork.
Turn up the heat in the oven, or switch to grill setting and cook for another 8-10minutes, until golden brown. Don’t overcook it - the inside temperature of the meat should be around 60C.
Place the loin onto a plate, cover and rest for 10 minutes, before slicing it. Meanwhile, reduce the cooking jus to a thick sauce (you can add more soy sauce, lime juice, rice vinegar, sweet chilli sauce and stock to it, if there isn’t enough jus).
Serve with the sauce and chopped coriander leaves.