So it’s Christmas time. Every year I love making the Christmas recipe for foodhaus. This is much different to the turkey recipe I made a few years ago. It uses soy sauce and sesame oil and ginger to flavour the pork, so not your classic Christmas flavours. It’s so easy to make and pairs brilliantly with a lovely pineapple rice dish and makes a wonderful dish to entertain with. Just don’t forget to serve it with a lovely Prosecco or Champagne which you can also pick up from foodhaus now, making Christmas entertaining just that bit easier. Merry Christmas everyone. Hope to have the new website up before Christmas and will reshare some of the Christmas recipes on my Instagram profile if interested!
Makes: 3-4 servings
Difficulty:2/5
Time: 1 hour
Ingredients
For The Pork Tenderloin
1 pound Pork Tenderloin Fillet, defrosted
1 tablespoon Ardo Garlic
1 teaspoon Ardo Ginger
1/4 cup Premium Light Soy Sauce
1 teaspoon Pure Sesame Oil
2 tablespoons brown sugar *
2 tablespoons maple syrup
1 teaspoon apple cider vinegar*
For The Pineapple Rice
3 cups Wild Rice Mix
1 tablespoon Minerva Sunflower Oil
1/2 teaspoon Maldon Sea Salt Flakes
1 cup Sliced Green & Red Pepper
1/3 cup Ardo Spring Onion
1 teaspoon Ardo Ginger
1 & 1/2 tablespoons Premium Light Soy Sauce
1 teaspoon Pure Sesame Oil
1 cup Frozen Pineapple
*All ingredients available at foodhaus except those marked with an *
Recipe
1. Mix together the pork tenderloin marinade ingredients of garlic, ginger, soy sauce, sesame oil, brown sugar, maple syrup and apple cider vinegar. Marinate the pork tenderloin for 30 minutes. Preheat the oven to 500F on a broil setting.
2. While the pork is marinating, make the pineapple rice. In a large frying pan over medium high heat, add the sunflower oil. When hot, add the green and red peppers, spring onion, ginger, and salt and stir fry for about 3 to 5 minutes. Add in the rice, sesame oil and soy sauce and stir fry for another 3 to minutes, until the rice has thawed and is hot. Add in the pineapple and continue to stir fry for another 1 to 2 minutes, the the pineapple has thawed and any juices in the rice have evaporated.
3. Place the pork tenderloin without the liquid on a piece of parchment paper on a pan. Place in the oven and broil for about 15 to 20 minutes, until cooked through. If you wish, you can also pre-sear the pork tenderloin in a frying pan over medium high heat for 2 to 3 minutes, which will give the tenderloin a nice browned exterior.
4. In a small pot, bring the marinade to a boil and then let it simmer for about 5 minutes. It will reduce a little bit, but not much.
5. Once the pork tenderloin is cooked, slice and place it over top the rice. Drizzle the marinade over top the sliced pieces of pork tenderloin and serve alongside a glass or two of prosecco or champagne.
