Roast pork with noodle salad
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Sticky, sweet roast pork served with a punchy rice noodle salad.
Ingredients
Soy Sauce
2 tablespoon(s)
Tomato Purèe
1 tablespoon(s), level
Honey
1 tablespoon(s), level
Root Ginger
1 inch slice(s)
Pork tenderloin, raw
500 g
Rice Noodles, dry
100 g
Sesame Seeds
1 teaspoon(s)
Rice Wine Vinegar
2 tablespoon(s)
Lime Juice, Fresh
30 ml
Sesame Oil
2 teaspoon(s)
Carrots, raw
1 medium
Cucumber
1 individual, extra large
Coriander, fresh
1 teaspoon(s)
Chinese 5 Spice
1 teaspoon(s), level
Instructions
1
Put the soy sauce, tomato purée, honey, ginger and five spice powder in a shallow bowl and stir to combine. Add the pork and turn to coat in the marinade, then cover with clingfilm and chill in the fridge for 1 hour.
2
Preheat the oven to 200°C, fan 180°C, gas mark 6. Set a large ovenproof frying pan over a medium heat. Lift the pork from the marinade and sear on all sides, basting with the marinade as you go. Transfer to the oven and roast for 20 minutes until cooked through, basting with the juices every 5 minutes.
3
Meanwhile, soak the noodles in hot water until soft. Drain and rinse in cold water, then set aside.
4
In a small bowl, whisk together the vinegar, lime juice and sesame oil, then stir in the sesame seeds and coriander. Put the noodles, carrot and cucumber in a large bowl, drizzle over the dressing and toss to combine.
5
Slice the pork and serve with the noodle salad.
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