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Sticky Pork Loin

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I think pork loin is underrated, it’s tender, easy to prepare and penny-wise. This marinade is comprised of pantry staples (with the addition of fresh ginger) and tastes incredibly good! I serve this with steamed rice or noodles tossed in sesame oil and sprouting broccoli or inside bahn mi with pickled veg and coriander.

*Tip – lightly steam broccoli, fry in some garlic, chilli and sesame oil and scatter with sesame seeds for a great side dish.

  • Preheat oven to 200ºC. For the marinade, mix together 3cm piece of grated ginger, 3 minced garlic cloves, 3 tbsp hoisin sauce, 2 tbsp honey and 2 tbsp soy.

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  • Pour over a 450g pork fillet so it’s well coated and chill for at least 15 minutes-overnight.

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  • Heat 2tbsp sunflower oil in a hot pan and add the pork, fry to seal for about 3 minutes then transfer to a baking dish. Spoon over remaining marinade then cover with foil and roast for 15-20 minutes.

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  • Place on a board and rest for 10 minutes before slicing so the juices don’t escape.

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